Lamb Chops with Smoked Chile Glaze and Warm Fava Beans
True, Fava beans are a pain. First, you have to shell the beans, then peel off their tissue-thin skins. To be honest, though, I actually enjoy prepping these beans—especially if it means getting to eat them. Simply cooked, they’re the perfect accompaniment to juicy lamb chops.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Heat your grill to medium. Use a lightly oiled kitchen towel to carefully grease the grill grate. Let the lamb chops stand at room temperature for 5 minutes while the grill heats.
Step 2
Bring a large saucepan of water to a boil over high heat and salt it. Fill a large bowl with ice and water. Add the fava beans to the boiling water and cook just until the water returns to a full boil, about 2 minutes. Drain the favas and immediately transfer to the ice water. When cool, drain again, then peel the thin skins off the beans.
Step 3
Pour 1/4 cup of the chile glaze into a small dish. Season the lamb chops with salt and pepper, then brush both sides of each chop with a thin layer of the 1/4 cup glaze. Grill, covered, for 15 minutes for medium-rare, turning and brushing with a thin layer of glaze every 5 minutes. Transfer to serving plates and let rest while preparing the favas.
Step 4
Combine the peeled fava beans, the oil, and 2 tablespoons water in a medium saucepan over medium heat. Cook, stirring, until warm, about 2 minutes.
Step 5
Divide the favas among the serving plates and serve with the remaining glaze on the side.
