| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Plain yogurt |
| 4 |
lg |
Garlic cloves; chopped |
| 1 |
tb |
Chopped fresh rosemary |
| 2 |
ts |
Minced fresh lemon peel; (yellow part only) |
| 2 |
ts |
Ground pepper |
| 1 |
ts |
Ground coriander |
| 1 |
|
Leg of lamb; trimmed, boned, |
|
|
; butterflied |
|
|
; (5-pound) |
| 1 |
pk |
Frozen baby lima beans; cooked according |
|
|
; topackage |
|
|
; directions, drained |
|
|
; (10-ounce) |
| 3 |
lg |
Garlic cloves |
| 3/4 |
c |
Olive oil |
|
|
Fresh lemon juice |
| 2 |
tb |
Chopped fresh parsley |
|
|
Crusty bread |
INSTRUCTIONS
LAMB
SKORDALIA
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
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