Grilled lamb with lima bean skordalia
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plain yogurt |
| 4 | larges | Garlic cloves; chopped |
| 1 | tablespoon | Chopped fresh rosemary |
| 2 | teaspoons | Minced fresh lemon peel; (yellow part only) |
| 2 | teaspoons | Ground pepper |
| 1 | teaspoon | Ground coriander |
| 1 | Leg of lamb; trimmed, boned, | |
| ; butterflied | ||
| ; (5-pound) | ||
| 1 | pack | Frozen baby lima beans; cooked according |
| ; topackage | ||
| ; directions, drained | ||
| ; (10-ounce) | ||
| 3 | larges | Garlic cloves |
| ¾ | cup | Olive oil |
| Fresh lemon juice | ||
| 2 | tablespoons | Chopped fresh parsley |
| Crusty bread | ||
Directions
LAMB
SKORDALIA
For Lamb:
Puree first 6 ingredients in blender or processor. Score large muscles of lamb to form even thickness. Rub yogurt mixture over lamb. Transfer to shallow dish. Cover and chill overnight.
For Skordalia:
Place beans in processor. With machine running, add garlic through feed tube and chop. Gradually add oil and puree, scraping down sides as needed.
Season to taste with lemon juice, salt and pepper. Stir in parsley. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Prepare barbecue (medium-high heat) or preheat broiler. Season lamb with salt and pepper. Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes. Cut lamb against grain into thin slices. Serve lamb with skordalia and bread.
Serves 6.
Bon Appetit June 1992
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