Yield: 4 servings
|2||Red bell peppers|
|¾ cup||Olive oil|
|¼ cup||Balsamic vinegar|
|1 tablespoon||Garlic; minced|
|¼ cup||Basil; finely chopped|
|Salt & pepper to taste|
|1 cup||Lima beans; shelled|
|1 pounds||Lamb; 1/2" cubes|
|1 bunch||Arugula; washed & dried|
|1 large||Tomato; diced large|
1. Grill the peppers over a hot fire, rolling them around to cook evenly, until the skin is very dark and blistered. Remove from the grill, pop into a brown paper bag, tie the bag shut and allow the peppers to cool in the bag 20 minutes. Remove from the bag, peel off the skin and remove the seeds and stems.
2. Place the peppers in a food processor or blender, and puree. With the motor still running, add the olive oil in a steady stream. Add the balsamic vinegar, garlic and basil and then pulse to blend.
Season with salt and pepper, then set aside.
3. In a medium saucepan, bring 2 cups of salted water to a boil. Add the lima beans, and cook until they are tender but not mushy, 12 to 15 minutes. Drain, plunge into cold water to stop the cooking, drain again and place in a large bowl. (If using peas, cook only 2 to 3 minutes, until bright green and tender.) 4. Meanwhile, season the lamb with salt and pepper to taste, thread onto skewers and grill over a hot fire 3 to 4 minutes on each side.
(The lamb should still be pink inside.) Remove from the heat, and slide off the skewers.
5. Add the lamb, arugula and tomato to the bowl containing the lima beans. Stir the dressing very well, add just enough to moisten the ingredients, toss well and serve.
Nutritional Information per serving: 405 calories, 25g fat, 25g protein, 20g carbohydrates, 55mg cholesterol, 65mg sodium ** New York Times - Living Arts section - 2 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95