Recipe for Grilled Lamb with Lima Bean Skordalia 
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Yield:
1
Ingredients:
Amount Ingredient
LAMB ----------------
3/4 cup plain yogurt
4 lrg garlic cloves chopped
1 tbl chopped fresh rosemary
2 tsp minced fresh lemon peel (yellow part only)
2 tsp ground pepper
1 tsp ground coriander
1 x leg of lamb trimmed, boned, butterflied (5-pound)
----------------- SKORDALIA ----------------
1 pkt frozen baby lima beans cooked according topackage directions, drained (10-ounce)
3 lrg garlic cloves
3/4 cup olive oil
Fresh lemon juice
2 tbl chopped fresh parsley
Instructions:
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.

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