Barbecued Goat with Lemon Salad and Almond Pesto:

2 fresh hind legs of goat
4 garlic cloves
1 cup fresh mint leaves
2 Tbsp freshly-ground black pepper
1/2 cup virgin olive oil
sea salt

for Lemon Salad
4 lemons peeled, and sliced very thin
6 Tbsp extra-virgin olive oil
1 Tbsp sea salt
1 Tbsp freshly-ground black pepper
2 bn arugula, washed, spun dry

for Almond Pesto
1 cup blanched almonds
1/2 cup green olive pesto
1 Tbsp hot red pepper flakes
1/4 cup orange juice
1/4 cup extra-virgin olive oil

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.

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