Barbecued Goat with Lemon Salad and Almond Pesto

Name: Barbecued Goat with Lemon Salad and Almond Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh hind legs of goat; 4 cloves garlic; 1 cup fresh mint leaves; 2 tbsp. freshly ground black pepper; 1/2 cup virgin olive oil; Sea salt; 4 lemons, peeled, sliced very thin; 6 tbsp. extra-virgin olive oil; 1 tbsp. sea salt; 1 tbsp. freshly ground black pepper; 2 bunches arugula, washed, spun dry; 1 cup blanched almonds; 1/2 cup Green Olive Pesto (see recipe elsewhere); 1 tbsp. hot red pepper flakes; 1/4 cup orange juice; 1/4 cup extra-virgin olive oil

Servings: persons

2 fresh hind legs of goat
4 cloves garlic
1 cup fresh mint leaves
2 tbsp. freshly ground black pepper
1/2 cup virgin olive oil
Sea salt
4 lemons, peeled, sliced very thin
6 tbsp. extra-virgin olive oil
1 tbsp. sea salt
1 tbsp. freshly ground black pepper
2 bunches arugula, washed, spun dry
1 cup blanched almonds
1/2 cup Green Olive Pesto (see recipe elsewhere)
1 tbsp. hot red pepper flakes
1/4 cup orange juice
1/4 cup extra-virgin olive oil

1
Light barbecue or grill.
2
Rinse and pat dry the goat legs.
3
In a blender, mix garlic, mint leaves, pepper and olive oil until a smooth paste is formed.
4
Rub paste all over both legs and season with salt.
5
Place on barbecue and cook, turning frequently, until pink at bone, approximately 45 minutes.
6
Meanwhile, prepare lemon salad by mixing lemons, extra-virgin olive oil, salt and freshly-ground pepper in a large mixing bowl.
7
Allow to stand at room temperature until ready to serve with meat.
8
In a blender, mix almonds, Green Olive Pesto, hot pepper flakes, orange juice and olive oil until smooth and thick.
9
Remove and set aside.
10
When goat is cooked, remove from grill to allow to rest for 10 minutes.
11
Toss arugula with lemon salad and arrange on platter.
12
Carve goat into 1/4-inch thick slices and arrange on platter.
13
Drizzle with almond pesto and serve.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 fresh hind legs of goat, 4 cloves garlic, 1 cup fresh mint leaves, 2 tbsp. freshly ground black pepper, and more.

Yes, Barbecued Goat with Lemon Salad and Almond Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!