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Cooked by: Chef / Last Modified: 2/5/2008 / Number of Servings: 1 |
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Directions: Light barbecue or grill.
Rinse and pat dry goat legs.
In a blender, mix garlic, mint leaves, pepper and olive oil until smooth
paste is formed. Rub paste all over both legs and season with salt. Place
on barbecue and cook, turning frequently, until pink at bone, about 45
minutes
Meanwhile, prepare lemon salad by mixing lemons, extra virgin olive oil,
salt and freshly ground pepper in a large mixing bowl. Allow to stand at
room temperature until ready to serve with meat. In a blender, mix almonds,
green olive pesto, hot pepper flakes, orange juice and olive oil until
smooth and thick. Remove and set aside.
When goat is cooked, remove from grill to allow to rest for 10 minutes.
Toss arugula with lemon salad and arrange on platter. Carve goat into
1/4-inch thick slices and arrange on platter. Drizzle with almond pesto and
serve.
Yield: 4 servings
| Ingredients:
2 Fresh hind legs of goat
4 Cloves of garlic
1 Cup(s) Fresh mint leaves
2 Tablespoon(s) Freshly ground black pepper
1/2 Cup(s) Virgin olive oil
4 Lemons peeled and sliced
6 Tablespoon(s) Extra virgin olive oil
1 Tablespoon(s) Sea salt
2 Bunch(s) Arugula,, washed
1 Cup(s) Blanched almonds
1/2 Cup(s) Green olive pesto
1 Tablespoon(s) Hot red pepper flakes
1/4 Cup(s) Orange juice |
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