Barbecued Goat With Lemon Salad And Almond Pesto
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Barbecued Goat With Lemon Salad And Almond Pesto
  Goat    Lemon    Salad    Pesto    Almonds  
Last updated 6/12/2012 1:07:04 AM. Recipe ID 32869. Report a problem with this recipe.
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      Title: Barbecued goat with lemon salad and almond pesto
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2    Fresh hind legs of goat
      4    Cloves of garlic
      1 c  Fresh mint leaves
      2 tb Freshly ground black pepper
    1/2 c  Virgin olive oil
           Sea salt

MMMMM------------------------LEMON SALAD-----------------------------
      4    Lemons peeled and sliced
           -very thin
      6 tb Extra virgin olive oil
      1 tb Sea salt
      1 tb Freshly ground black pepper
      2 bn Arugula,; washed and spun
           -dry

MMMMM------------------------ALMOND PESTO-----------------------------
      1 c  Blanched almonds
    1/2 c  Green olive pesto (see basic
           -recipe)
      1 tb Hot red pepper flakes
    1/4 c  Orange juice
    1/4 c  Extra virgin olive oil
 
  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 




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Recipe ID 32869 (Apr 03, 2005)

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