02-19-2007, 11:30 PM
2 x Fresh hind legs of goat
4 x Garlic cloves
1 cup Fresh mint leaves
2 tbl Freshly-ground black pepper
1/2 cup Virgin olive oil
Sea salt
LEMON SALAD
4 x Lemons peeled, and sliced very thin
6 tbl Extra-virgin olive oil
1 tbl Sea salt
1 tbl Freshly-ground black pepper
2 bn Arugula washed, spun dry
ALMOND PESTO
1 cup Blanched almonds
1/2 cup Green Olive Pesto see * Note
1 tbl Hot red pepper flakes
1/4 cup Orange juice
1/4 cup Extra-virgin olive oil
Method :
Light barbecue or grill. Rinse and pat dry the goat legs.
In a blender, mix garlic, mint leaves, pepper and olive oil until a 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.
This recipe yields 4 servings.
4 x Garlic cloves
1 cup Fresh mint leaves
2 tbl Freshly-ground black pepper
1/2 cup Virgin olive oil
Sea salt
LEMON SALAD
4 x Lemons peeled, and sliced very thin
6 tbl Extra-virgin olive oil
1 tbl Sea salt
1 tbl Freshly-ground black pepper
2 bn Arugula washed, spun dry
ALMOND PESTO
1 cup Blanched almonds
1/2 cup Green Olive Pesto see * Note
1 tbl Hot red pepper flakes
1/4 cup Orange juice
1/4 cup Extra-virgin olive oil
Method :
Light barbecue or grill. Rinse and pat dry the goat legs.
In a blender, mix garlic, mint leaves, pepper and olive oil until a 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.
This recipe yields 4 servings.