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 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.

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.

SEAFOOD GRILL WITH CAULIFLOWER SKORDALIA

Steps:

• CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
• Strain and reserve cooking liquid.
• Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
• Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
• Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
• Cut of and discard grey veins from scallops.
• Brush half of chilli oil over ALL seafood and season.
• Heat a chargrill or barbecue on high and spray with cooking oil.
• Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
• Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.

GRILLED CORN, LIMA BEAN AND LOBSTER RAGOUT

Steps:

• Grill the corn over hot coals until charred, about 10 minutes. Set aside to cool. Husk. Using a sharp knife, cut the kernels off the cob. Set aside. Cut the lobster claws in half lengthwise. Cut the tail into 8 pieces crosswise. Set both aside.
• Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet. Saute over medium heat for 3 minutes. Add the chicken broth, salt and pepper. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes. Season to taste with salt and pepper.
• Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.