Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
: 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
: 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

Recipe By :MOLTO MARIO SHOW #MB5692

Date: Fri, 1 Nov 1996 22:32:48
~0500

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