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LOCATION: Recipes >> Outdoor Cooking >> Grilled Lamb With Lima Bean Skordalia

Print this Recipe    Grilled Lamb With Lima Bean Skordalia

Yield: 6

3/4 cup plain yogurt
4 large garlic cloves, chopped
1 Tbsp chopped fresh rosemary
2 tsp minced fresh lemon zest, (yellow part only)
2 tsp ground pepper
1 tsp ground coriander
1 leg (5 lb) of lamb trimmed, boned, & butterflied

10 oz pkg frozen baby lima beans cooked, drained
3 large garlic cloves
3/4 cup olive oil
fresh lemon juice
2 Tbsp chopped fresh parsley

Crusty bread

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.

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.

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


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