I consider myself an omnivore, with very little dilemma. Yet I still haven’t embraced red beets (yellow and candy striped are fine) and lima beans. So I try to make dishes that disguise them so that I can figure out why people like them.
When I ran across this recipe in “Sunday Suppers at Lucques” I gave it a go. Lo and behold I love the lima bean puree that Suzanne Goin created. The paring of lamb, feta mint and lima bean puree is a home run. I’ve made her recipe for dinner many times and have converted other lima bean and lamb haters to the fold.
When creating our party menu Nahid and I thought that down sizing the entree to a appetizer size would be a bite-sized winner. It was.
- 1 1/2 lbs leg of lamb cleaned and cubed
- 2 cloves garlic chopped
- 1 tbs chopped thyme
- 1 tbs chopped rosemary
- olive oil to coat
- 6 large rosemary sprigs If making entree strip sprigs so there is a tuft of rosemary at the end of each sprig. If making appetizer make small tooth pick sized sprigs. Set aside until ready to serve.
Mint and feta salsa
- 1/4 lbs. Feta cheese crumbled
- 1 bunch mint finely chopped
- 1/2 bunch flat parsley finely chopped
- 1/2 cup olive oil
- 1 small garlic clove finely chopped
- 1 anchovy filet
- 1 tbs capers coarsely chopped
- 1/2 lemon zest and juice
Lima Bean Puree
- 1 bag frozen lima beans
- 1 sprig rosemary
- 1 teaspoon red chile pepper flakdes or chile de arbol crumbled
- 2 cloves garlic
- 1/2 cup olive oil
- Place all ingredients except the rosemary sprigs into medium sized bowl. Toss
- Refrigerate overnight or for at least two hours.
- For entree. Place 3-4 lamb cubes on each rosemary skewer. Grill for ten minutes or until desired doneness
- For appetizer. Place 6-8 lamb cubes on skewers. Grill for ten minutes or until desired doneness. Add to Salsa mixture.
- Add anchovy filet into medium bowl and smash into a paste with the back of a spoon.
- Add the rest of the ingredients so they are well mixed.
- Taste and add lemon juice and zest with salt and pepper.
For Lima Bean Puree
- Cook frozen lima beans for 4 minutes in boiling water. Drain. Set aside.
- In medium sauce pan add olive oil and heat at low. Add garilc and pepper flakes or arbol and rosemary sprig. Cook until garlic browns.
- Once garlic is brown add lima beans and cook on low heat for about 4 minutes.
- Drain off the olive oil into a separate bowl. You’ll use this to thin out the puree.
- Remove rosemary sprig, and if using chile de arbol.
- Add lima beans into food processor and puree. Use olive oil to thin mixture.
- If you are making appetizers place puree in pastry bag. Place cubes on serving dish. Squeeze a dollop of lima bean puree on each cube. Insert small rosemary toothpick into each cube. Serve.