Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    fresh hind legs of goat
   4                    garlic cloves
   1      cup           fresh mint leaves
   2      tablespoons   freshly-ground black pepper
     1/2  cup           virgin olive oil
                        sea salt
                        === lemon salad ===
   4                    lemons -- peeled, and
                        -- sliced very thin
   6      tablespoons   extra-virgin olive oil
   1      tablespoon    sea salt
   1      tablespoon    freshly-ground black pepper
   2      bunches       arugula -- washed, spun dry
                        === almond pesto ===
   1      cup           blanched almonds
     1/2  cup           green olive pesto -- see * note
   1      tablespoon    hot red pepper flakes
     1/4  cup           orange juice
     1/4  cup           extra-virgin olive oil

Preparation:

* Note: See the "Green Olive Pesto" recipe which is included in this collection. Light barbecue or grill. Rinse and pat dry the goat legs. In a blender, mix garlic, mint leaves, pepper and olive oil until a 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5692)