Try this Grilled Lamb with Lima Bean Skordalia recipe, or contribute your own.
Suggest a better descriptionFor 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. Bon Appetit June 1992
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Serving Size: 1 Serving (1461g) | ||
Recipe Makes: 1 servings | ||
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Calories: 785 | ||
Calories from Fat: 391 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 30.3g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 898.4mg | 31 % | |
Potassium 1659.5mg | 44 % | |
Total Carbohydrate 76g | 22 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 55.6g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 785
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