Grilled Lamb With Lima Bean Skordalia

Total Time: 5 hrs 25 mins Preparation Time: 1 hr 15 mins Cook Time: 4 hrs 10 mins

Ingredients

• Servings: 6
• 3/4 cup plain yogurt
• 4 cloves garlic, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh lemon zest, minced (yellow part only)
• 2 teaspoons pepper, ground
• 1 teaspoon coriander, ground
• 1 leg of lamb, trimmed boned & butterflied (5 lb.)
• 1 (10 ounce) package frozen baby lima beans (cook according to pkg directions & drain)
• 3 cloves garlic
• 3/4 cup olive oil
• fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• crusty bread

Recipe

• 1 for lamb: 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. cover and chill overnight.
• 5 for skordalia: place beans in processor.
• 6 with machine running, add garlic through feed tube and chop.
• 7 gradually add oil and puree, scraping down sides as needed.
• 8 season to taste with lemon juice, salt and pepper.
• 9 stir in parsley.
• 10 (can be made 4 hours ahead. cover; let stand at room temperature.)
• 11 prepare barbecue (medium-high heat) or preheat broiler.
• 12 season lamb with salt and pepper.
• 13 grill lamb about 10 minutes per side for medium-rare. let stand 5 minutes.
• 14 cut lamb against grain into thin slices.
• 15 serve lamb with skordalia and bread.