Grilled Lamb With Lima Bean Skordalia Recipes

GRILLED LAMB WITH LIMA BEAN SKORDALIA

Steps:

• 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.

GRILLED LEG OF LAMB

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
• Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
• Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

LAMB SHANK WITH LIMA BEANS IN THE FRENCH STYLE

Steps:

• To reconstitute the dried beans, soak them overnight or bring them to a boil in a pan of water, remove from heat, let soak two hours, then drain.
• Preheat the oven to 325 degrees.
• Heat 4 tablespoons of the oil in a large saute pan. Over medium-high heat brown the lamb on all sides, and set aside. Drain the fat, and deglaze the pan with the water. Set the liquid aside.
• In a large, heavy ovenproof casserole, saute the chopped shallots in the remaining 2 tablespoons of oil over a low-medium heat, until translucent. Add garlic; saute for another minute. Add the brandy or grappa and the tomatoes; cook over low heat for five minutes. Add the bay leaf and thyme.
• Arrange the lamb in the pan, meatier side down, add the drained beans, add the deglazing liquid from the browning pan, and pour in the wine. Bring slowly to a simmering boil; reduce the heat to a simmer, and simmer five minutes.
• Cover and bake in the oven for two hours, or cook on top of the stove for two hours, checking periodically that the liquid is at a simmer, not a rolling boil.
• Serve one shank to a person with a cup of beans and liquid.

GREEK BEANS WITH SEARED LAMB

Steps:

• Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time.
• Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
• Meanwhile, heat a frying pan until hot. Sear lamb on all sides, for about 5 mins in total. Rest, covered with foil, for 5 mins, then thickly slice. Serve the lamb with the beans, scattered with feta and the remaining dill leaves.

ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE

Steps:

• Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.
• Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.

LAMB, LIMA BEANS AND POTATO STEW

Steps:

• If using whole onion, chop and saute in very hot oil in nonstick skillet.
• Mince garlic and add to onion.
• Trim and grind lamb.
• Scrub potatoes but do not peel; slice in food processor. If small potatoes are not available, quarter the potatoes before slicing.
• When onions begin to take on color, add the lamb, breaking up to keep from clumping, and the potatoes. Stir well and cook over medium heat until lamb browns.
• Stir in the hot pepper flakes, tomatoes, lima beans and wine; cover and continue to cook until potatoes are done, 5 to 7 minutes longer. Season with salt and pepper.