| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
June 1992 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Plain yogurt |
| 4 |
|
Garlic cloves, chopped |
| 1 |
T |
Chopped fresh rosemary |
| 2 |
t |
Minced fresh lemon peel |
|
|
yellow part only |
| 2 |
t |
Ground pepper |
| 1 |
t |
Ground coriander |
| 1 |
|
Leg of lamb, trimmed boned |
|
|
butterflied |
|
|
5-pound |
| 1 |
|
Frozen baby lima beans |
|
|
cooked according |
|
|
topackage |
|
|
directions drained |
|
|
10-ounce |
| 3 |
|
Garlic cloves |
| 3/4 |
c |
Olive oil |
|
|
Fresh lemon juice |
| 2 |
T |
Chopped fresh parsley |
|
|
Crusty bread |
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. Serves 6. Bon Appetit
June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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