*  Exported from  MasterCook II  *
 Recipe By     :MOLTO MARIO SHOW #MB5692
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2                fresh hind legs of goat
        4  cloves        of garlic
        1  cup           fresh mint leaves
        2  tablespoons   freshly ground black pepper
      1/2  cup           virgin olive oil
                         Sea salt
                         LEMON SALAD:
        4  lemons        peeled and sliced very thin
        6  tablespoons   extra virgin olive oil
        1  tablespoon    sea salt
        1  tablespoon    freshly ground black pepper
        2  bunches       arugula, -- washed and spun dry
                         ALMOND PESTO:
        1  cup           blanched almonds
      1/2  cup           green olive pesto (see basic recipe)
        1  tablespoons   hot red pepper flakes
      1/4  cup           orange juice
      1/4  cup           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
 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
 Yield: 4 servings
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