Slow-roasted lamb sirloin with skordalia, lima purée, and cucumber yogurt from The A.O.C. Cookbook (page 183) by Suzanne Goin

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Notes about this recipe

  • L.Nightshade on May 23, 2017

    Which was actually grilled lamb sirloin chops for us. They were chilled for a few hours with the seasonings, then came to room temp, and were brushed with melted butter, as the recipe called for roasting with slices of butter. I used frozen baby limas for the purée, no fresh available. The yogurt sauce is simple, just sliced cucumbers, yogurt, lemon juice, salt and pepper. You are supposed to stir in the reserved limas, but I kept them out to toss over the final dish. Now, I love skordalia, but to me it’s a garlic sauce that uses potato merely as a vehicle for delivery. This was more like mashed potato with a faint hint of garlic. I added lots of garlic to bring it back to my expectation of skordalia. We liked this well enough, with the added garlic. I ate the leftover lima bean purée the next day and it was somehow more delicious. So maybe a make-ahead would work.

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