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Recipe
Barbecued Goat With Lemon Salad And Almond Pesto Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 274 | 80% |
| Total Fat 31.95g | 40% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1758mg | 73% |
| Potassium 327mg | 9% |
| Total Carbs 9.74g | 3% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.18g | 2% |
| Protein 8.39g | 13% |
Ingredients Convert Measures
- 2 x Fresh hind legs of goat
- 4 x Garlic cloves
- 1 c. Fresh mint leaves
- 2 Tbsp. Freshly-grnd black pepper
- 1/2 c. Virgin extra virgin olive oil
- Sea salt
- 4 x Lemons peeled, and sliced very thin
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 1 Tbsp. Sea salt
- 1 Tbsp. Freshly-grnd black pepper
- 2 bn Arugula washed, spun dry
- 1 c. Blanched almonds
- 1/2 c. Green Olive Pesto see * Note
- 1 Tbsp. Warm red pepper flakes
- 1/4 c. Orange juice
- 1/4 c. Extra-virgin extra virgin olive oil
Directions
- Light barbecue or possibly grill. Rinse and pat dry the goat legs.
- In a blender, mix garlic, mint leaves, pepper and extra virgin olive oil till a smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, till pink at bone, about 45 min.
- Meanwhile, prepare lemon salad by mixing lemons, extra-virgin extra virgin olive oil, salt and freshly-grnd pepper in a large mixing bowl. Allow to stand at room temperature till ready to serve with meat. In a blender, mix almonds, Green Olive Pesto, warm pepper flakes, orange juice and extra virgin olive oil till smooth and thick. Remove and set aside.
- When goat is cooked, remove from grill to allow to rest for 10 min. 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.
