Name: Barba Yianni's Grilled Lamb
Yield: Serves 6 to 8.
Ingredients: 1/3 cup olive oil; juice of 2 lemons; 1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh; 6 garlic cloves, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 1/2-4 1/2 pounds lamb loin or rib chops, 3/4-1 1/4 inch thick, trimmed, OR 4 pounds lamb for kebabs cut into 1 1/2-inch chunks, OR a 3 1/2- to 4 1/2-pound leg of lamb, fat trimmed and butterflied; 1 large onion, cut into 1-inch pieces; 1 red or green bell pepper, cut into 1-inch pieces

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

Recipe notes

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