Grilled Lamb with Lima Bean Skordalia Recipe

Name: Grilled Lamb with Lima Bean Skordalia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plain yogurt; 4 large 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 5-pound leg of lamb, trimmed, boned, butterflied; 1 10-ounce package frozen baby lima beans, cooked according to package directions, drained; 3 large garlic cloves; 3/4 cup olive oil; Fresh lemon juice; 2 tablespoons chopped fresh parsley; Crusty bread

Servings: persons

3/4 cup plain yogurt
4 large 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 5-pound leg of lamb, trimmed, boned, butterflied
1 10-ounce package frozen baby lima beans, cooked according to package directions, drained
3 large garlic cloves
3/4 cup olive oil
Fresh lemon juice
2 tablespoons chopped fresh parsley
Crusty bread

1
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.
5
Cover and chill overnight.
6
Place beans in processor.
7
With machine running, add garlic through feed tube and chop.
8
Gradually add oil and puree, scraping down sides as needed.
9
Season to taste with lemon juice, salt and pepper.
10
Stir in parsley.
11
(Can be made 4 hours ahead.
12
Cover; let stand at room temperature.)
13
Prepare barbecue (medium-high heat) or preheat broiler.
14
Season lamb with salt and pepper.
15
Grill lamb about 10 minutes per side for medium-rare.
16
Let stand 5 minutes.
17
Cut lamb against grain into thin slices.
18
Serve lamb with skordalia and bread.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup plain yogurt, 4 large garlic cloves, chopped, 1 tablespoon chopped fresh rosemary, 2 teaspoons minced fresh lemon peel (yellow part only), and more.

Yes, Grilled Lamb with Lima Bean Skordalia falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lamb with Lima Bean Skordalia

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