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Barbecued Goat With Lemon Salad And Almond Pesto

A home-style Barbecued Goat With Lemon Salad And Almond Pesto made with Garlic, Freshly Ground Black Pepper, Virgin Olive Oil, Extra Virgin Olive Oil, and Sea Salt. Scale it up or down for the number of people at the table.

Ingredients

• 4 clove
• 2 tbsp
• 1/2 cup
• 6 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed.

2. 2

   Rub paste all over both legs and season with salt.

3. 3

   Place on barbecue and cook, turning frequently, until pink at bone, about 45 minutes

4. 4

   Allow to stand at room temperature until ready to serve with meat.

5. 5

   In a blender, mix almonds, green olive pesto, hot pepper flakes, orange juice and olive oil until smooth and thick.

6. 6

   Remove and set aside.

7. 7

   When goat is cooked, remove from grill to allow to rest for 10 minutes.

8. 8

   Toss arugula with lemon salad and arrange on platter.

9. 9

   Carve goat into 1/4-inch thick slices and arrange on platter.

10. 10

    Drizzle with almond pesto and serve.