BARBA YIANNI'S GRILLED LAMB
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.
Provided by Bruce Aidells
Categories Garlic Lamb Onion Pepper Marinate Backyard BBQ Lemon Summer Grill Grill/Barbecue Oregano
Yield Serves 6 to 8.
Number Of Ingredients 11
Steps:
- Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.
- To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.
- To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130° to 135°F for medium-rare to medium.
- To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.
- Meanwhile make theSkordalia . Serve with the lamb.
GRILLED LAMB WITH LIMA BEAN SKORDALIA
Make and share this Grilled Lamb with Lima Bean Skordalia recipe from Food.com.
Provided by Jacques Lorrain
Categories Lamb/Sheep
Time 5h25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390.4, Fat 28.5, SaturatedFat 4.5, Cholesterol 4, Sodium 65.4, Carbohydrate 27.1, Fiber 6.1, Sugar 1.5, Protein 8.6
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.
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
LEMONY WHITE BEAN SKORDALIA WITH GRILL-TOASTED PITA
Categories Food Processor Bean Appetizer Side Summer Grill/Barbecue Vegan Parsley Simmer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
- Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
- Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.
LAMB SHANK WITH LIMA BEANS IN THE FRENCH STYLE
Provided by William L. Hamilton
Categories dinner, casseroles, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 1245, UnsaturatedFat 38 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 10 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 2057 milligrams, Sugar 9 grams
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