Lamb Skewers with Lima Bean Purée and French Feta Salsa Verde

Name: Lamb Skewers with Lima Bean Purée and French Feta Salsa Verde
Ingredients: 6 branches rosemary, about 7 to 8 inches long; 2 1/2 pounds lamb sirloin; 3 cloves garlic, smashed; 1 tablespoon thyme leaves; 2 teaspoons cracked black pepper; 1/4 pound French feta cheese, crumbled; 1 recipe salsa verde (see page 132); 1/2 lemon, for juicing; 2 tablespoons extra-virgin olive oil; Lima bean purée (recipe follows); 1 bunch dandelion or arugula, cleaned; Kosher salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 small sprig rosemary; 1 dried chile de árbol, crumbled; 2 teaspoons minced garlic; 2 cups cooked fresh lima beans, well drained (see page 128); 1/2 lemon, for juicing; Kosher salt and freshly ground black pepper

January 24, 2012

Please try this recipe if you’re a lima bean hater. I used to be one, too. I detested those dried-out, mealy, frozen beans from childhood. They fell into the “dreaded vegetables” category, along with beets and Brussels sprouts. But oddly enough those very vegetables are the ones I have grown to love the most. Fresh lima beans are a revelation, and especially delicious in this purée.

Recipe notes

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