Suzanne Goin's Lamb Skewers with Lima Bean Purée and French Feta Salsa Verde
Suzanne Goin’s lamb skewers. Photo: Mackenzie Strickland
Worth the effort, these grilled lamb skewers from Suzanne Goin of The Lucques Group (Lucques, A.O.C., Tavern, The Larder, and The Larder Baking Company, among other projects) are hearty and packed with flavor.
INGREDIENTS
6 branches fresh rosemary, about 7-8” long
2 1/2 lbs lamb sirloin
3 cloves garlic, smashed
1 tbsp thyme leaves
2 tsp cracked black pepper
1/4 lb French feta cheese, crumbled
1 recipe salsa verde (recipe follows)
1/2 lemon, for juicing
2 tbsp extra-virgin
olive oil
lima bean purée (recipe follows)
1 bunch dandelion or arugula, cleaned
kosher salt and freshly ground black pepper
INSTRUCTIONS
1. Remove all the rosemary leaves from the branches except 2 inches’ worth at the top of each. Cut the leafless end of the branch at an angle with a sharp knife to make a point (this will make it easier to skewer the lamb). Coarsely chop the rosemary leaves you removed from the branches.
2. Cut the lamb into 1-to-1 1/2-inch-thick 2-ounce pieces.
3. Season the lamb with 2 tablespoons chopped rosemary leaves, the smashed garlic, thyme, and cracked black pepper. Cover, and refrigerate at least 4 hours, preferably overnight.
Light the grill 30 to 40 minutes before cooking, and take the lamb out of the refrigerator so it comes to room temperature.
4. Skewer three pieces of lamb onto each rosemary branch. The pieces on each skewer should be of similar thickness and not skewered too tightly or they will not cook evenly.
5. Stir the feta into the salsa verde. Taste for seasoning. It does not usually need salt but might need lemon and a pinch of pepper. Set aside.
6. When the coals are broken down, red, and glowing, brush the lamb skewers with olive oil, and season generously with salt. Place the lamb on the grill, and cook 3 minutes on each side, rotating the skewers a few times to get nice color, until they’re medium-rare.
7. Spoon the warm lima bean purée onto a large warm platter. Scatter the dandelion greens over it, and arrange the skewers on top. Spoon some of the French feta salsa verde over the lamb, and serve the rest on the side.
Salsa Verde
INGREDIENTS
1 tsp fresh marjoram or oregano leaves
¼ cup fresh mint, coarsely chopped
1 cup flat-leafed parsley, coarsely chopped
¼ cup extra virgin olive oil
1 small clove garlic
1 salt-packed anchovy, rinsed and drained
1 tbsp salt-packed capers, rinsed and drained
1/2 lemon , for juicing
freshly ground black pepper
INSTRUCTIONS
1. Using a mortar and pestle, pound the herbs to a paste. (You may have to do this in batches) Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs.
2. Gently pound the capers until they’re partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning.
Lima Bean Purée
INGREDIENTS
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
INSTRUCTIONS
1. Heat a medium saucepan over medium heat for 1 minute. Pour in the olive oil and turn the heat down to low. Add the rosemary sprig and the crumbled chile. When the rosemary begins to sizzle, add the garlic. Cook a minute or so, then add the lima beans and 1/2 teaspoon salt. Stew gently 5 to 7 minutes, until the beans are soft but not mushy. Strain the beans, reserving the oil. Discard the rosemary sprig and chile.
2. Place the beans in a food processor and purée. With the motor running, slowly pour in some of the reserved oil until the mixture has a smooth consistency. You may not need all the oil. Season with salt, pepper, and a squeeze of lemon to taste.