Barbecued Goat With Lemon Salad And Almond Pesto Re

Name: Barbecued Goat With Lemon Salad And Almond Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Light barbecue or possibly grill.
2
Rinse and pat dry the goat legs.
3
In a blender, mix garlic, mint leaves, pepper and extra virgin olive oil till a smooth paste is formed.
4
Rub paste all over both legs and season with salt.
5
Place on barbecue and cook, turning frequently, till pink at bone, about 45 min.
6
Meanwhile, prepare lemon salad by mixing lemons, extra-virgin extra virgin olive oil, salt and freshly-grnd pepper in a large mixing bowl.
7
Allow to stand at room temperature till ready to serve with meat.
8
In a blender, mix almonds, Green Olive Pesto, warm pepper flakes, orange juice and extra virgin olive oil till smooth and thick.
9
Remove and set aside.
10
When goat is cooked, remove from grill to allow to rest for 10 min.
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.
14
This recipe yields 4 servings.

1134

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 15 ingredients. The key ingredients include: 2 x Fresh hind legs of goat, 4 x Garlic cloves, 1 c. Fresh mint leaves, 2 Tbsp. Freshly-grnd black pepper, and more.

Yes, Barbecued Goat With Lemon Salad And Almond Pesto Recipe 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!

Barbecued Goat With Lemon Salad And Almond Pesto Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions