Capretto con Pesto di Mandorle

By LeeBoruchow

Barbecued goat with a lemon salad and almond pesto. Bone-in goat leg is one of the most under appreciated cuts of meat... why does goat get such a bad rap?

Ingredients

• Lemon Salad:
• 4 cloves garlic
• 1 cup tightly packed fresh mint leaves
• 2 tbsp freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• salt
• 1 bone-in leg of goat (or lamb), about 5 lbs, rinsed and patted dry
• 4 lemons, peeled and sliced very thin, seeds removed
• 6 tbsp extra-virgin olive oil
• salt and pepper to taste
• 2 bunches arugula, chiffonade
• Almond Pesto:
• 1 cup blanched almonds
• 1/2 cup green olive paste
• 1 tbsp red pepper flakes
• 1/4 cup freshly squeezed orange juice
• 1/4 cup extra-virgin olive oil

Details

Servings 6

Preparation

Step 1

Combine garlic, mint, pepper, and oil in a blender or food processor and blend until a smooth paste is formed. Rub the paste over the goat and season with salt. Wrap in plastic wrap, place in a large baking dish, and refrigerate overnight, or at least 2 hours.

Prepare grill for indirect grilling.

Place goat on grill, away from direct heat, and cook, turning and moving frequently, ntil meat is pink at the bone. Internal temp should be 135, and this could take about 45-55 minutes.

Meanwhile, prepare the salad. Mix lemons, oil, salt and pepper in a large bowl. Set aside at room temperature.

Prepare the pesto. Combine almonds, olive paste, pepper flakes, orange juice and oil in a food processor. Process until smooth and thick. Set aside.

Transfer goat from grill to a cutting board, and let rest 10 minutes.

Toss arugula with lemons and arange on a platter. Carve goat into 1/4" thick slices and arrange on the salad. Serve with the pesto.