Grilled lamb with lima bean skordalia

1 servings

Ingredients

QuantityIngredient
¾cupPlain yogurt
4largesGarlic cloves; chopped
1tablespoonChopped fresh rosemary
2teaspoonsMinced fresh lemon peel; (yellow part only)
2teaspoonsGround pepper
1teaspoonGround coriander
1Leg of lamb; trimmed, boned,
; butterflied
; (5-pound)
1packFrozen baby lima beans; cooked according
; topackage
; directions, drained
; (10-ounce)
3largesGarlic cloves
¾cupOlive oil
Fresh lemon juice
2tablespoonsChopped 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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