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.

　　

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

　　

Lima bean purée

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

　　

Step 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 ranches.

　　

Step 2

Cut the lamb into 1-to-1 1/2-inch-thick 2-ounce pieces.

　　

Step 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.

　　

Step 4

Light the grill 30 to 40 minutes before cooking, and take the lamb out of the refrigerator so it comes to room temperature.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

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.

　　

Lima bean purée

Step 9

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.

　　

Step 10

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.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)