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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Lamb with Lima Bean Skordalia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions