Grilled Lamb with Lima Bean Skordalia |
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Prep Time: 1 Minutes Cook Time: 4 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Ingredients:
3/4 cup plain yogurt |
4 cloves garlic, chopped |
1 tablespoon fresh rosemary, chopped |
2 teaspoons fresh lemon zest, minced (yellow part only) |
2 teaspoons pepper, ground |
1 teaspoon coriander, ground |
1 leg of lamb, trimmed boned & butterflied (5 lb.) |
1 (10 ounce) package frozen baby lima beans (cook according to pkg directions & drain) |
3 cloves garlic |
3/4 cup olive oil |
fresh lemon juice |
2 tablespoons fresh parsley, chopped |
crusty bread |
Directions:
1. FOR LAMB: Puree first 6 ingredients in blender or processor.
2. Score large muscles of lamb to form even thickness.
3. Rub yogurt mixture over lamb.
4. Transfer to shallow dish. Cover and chill overnight.
5. FOR SKORDALIA: Place beans in processor.
6. With machine running, add garlic through feed tube and chop.
7. Gradually add oil and puree, scraping down sides as needed.
8. Season to taste with lemon juice, salt and pepper.
9. Stir in parsley.
10. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
11. Prepare barbecue (medium-high heat) or preheat broiler.
12. Season lamb with salt and pepper.
13. Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes.
14. Cut lamb against grain into thin slices.
15. Serve lamb with skordalia and bread.
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