Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 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
Direcciones
- Light barbecue or possibly grill. Rinse and pat dry the goat legs.
- In a blender, mix garlic, mint leaves, pepper and extra virgin olive oil till a smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, till pink at bone, about 45 min.
- Meanwhile, prepare lemon salad by mixing lemons, extra-virgin extra virgin olive oil, salt and freshly-grnd pepper in a large mixing bowl. Allow to stand at room temperature till ready to serve with meat. In a blender, mix almonds, Green Olive Pesto, warm pepper flakes, orange juice and extra virgin olive oil till smooth and thick. Remove and set aside.
- When goat is cooked, remove from grill to allow to rest for 10 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 772 | |
| Calories from Fat 692 | 90% |
| Total Fat 79.31g | 99% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1760mg | 73% |
| Potassium 383mg | 11% |
| Total Carbs 13.49g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.99g | 3% |
| Protein 8.91g | 14% |
