Barbecued Goat with Lemon Salad and Almond Pesto
| Yield: | 1 Servings |
| Categories: |
| 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 |
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