Grilled Lamb With Lima Bean Skordalia

Recipe Ingredients

		Lamb
3/4 cup	177ml	Plain yogurt
4 cups	584g / 20oz	Garlic cloves - chopped (large)
1 tablespoon	15ml	Fresh rosemary - chopped
2 teaspoons	10ml	Fresh lemon peel (yellow part only) - minced
2 teaspoons	10ml	Ground pepper
1 teaspoon	5ml	Ground coriander
1		Leg of lamb - trimmed, boned,
		Butterflied
		Skordalia
1		Frozen baby lima beans - cooked
3		Garlic cloves (large)
3/4 cup	177ml	Olive oil
		Fresh lemon juice
2 tablespoons	30ml	Fresh parsley - chopped
		Crusty bread

Recipe Instructions

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.

Source:
Bon Appetit June 1992

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