4 portions

2 fresh hind legs of goat

4 cloves of garlic

1 c fresh mint leaves

2 TB freshly ground black pepper

1/2 c virgin olive oil

: Sea salt

: LEMON SALAD:

4 lemons peeled and sliced

: very thin

6 TB extra virgin olive oil

1 TB sea salt

1 TB freshly ground black pepper

2 bn arugula, -- washed and spun

: dry

: ALMOND PESTO:

1 c blanched almonds

1/2 c green olive pesto (see basic

: recipe)

1 TB hot red pepper flakes

1/4 c orange juice

1/4 c 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 minutes

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 serve.