Lamb Skewers with Lima Bean Puree: Entree or Appetizer

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.

Since this is a grilled lamb dish with a short cooking time it’s best to use leg of lamb or sirloin.

Lamb Skewers

  • 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

For Skewers

  1. Place all ingredients except the rosemary sprigs  into medium sized bowl.  Toss
  2. Refrigerate overnight or for at least two hours.
  3. For entree.  Place 3-4 lamb cubes on each rosemary skewer.  Grill for ten minutes or until desired doneness
  4. For appetizer.  Place 6-8 lamb cubes on skewers.  Grill for ten minutes or until desired doneness.  Add to Salsa mixture.

For Salsa

  1. Add anchovy filet into medium bowl and smash into a paste with the back of a spoon.
  2. Add the rest of the ingredients so they are well mixed.
  3. Taste and add lemon juice and zest with salt and pepper.

For Lima Bean Puree

  1. Cook frozen lima beans for 4 minutes in boiling water.  Drain.  Set aside.
  2. 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.
  3. Once garlic is brown add lima beans and cook on low heat for about 4 minutes.
  4. Drain off the olive oil into a separate bowl.  You’ll use this to thin out the puree.
  5. Remove rosemary sprig, and if using chile de arbol.
  6. Add lima beans into food processor and puree.  Use olive oil to thin mixture.
  7. 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.
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