Spring Lamb Salad With Fava Beans

Recipe Ingredients

1		Garlic clove - cut in half (large)
4		Rib lamb chops - bones frenched
		= (ask butcher to french the bones)
1 tablespoon	15ml	Olive oil - plus
2/3 cup	157ml	Olive oil - divided
1 teaspoon	5ml	Herbes de Provence
		Salt - to taste
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Sugar
1/3 cup	78ml	White balsamic vinegar
1 tablespoon	15ml	Minced shallot
6 tablespoons	90ml	Chopped fresh mint leaves - divided
1 tablespoon	15ml	Snipped chives
		Freshly-ground black pepper, to taste
4 cups	792g / 27oz	Torn butter lettuce
2 cups	80g / 2.8oz	Baby arugula leaves or mache
1		Sorrel leaves - crosswise cut
		Into thin slices
1 cup	40g / 1.4oz	Watercress leaves
1/2 cup	118ml	Nicoise olives
1 cup	160g / 5.6oz	Cooked fava beans

Recipe Instructions

Rub a cut clove of garlic over the surface of the lamb chops. Drizzle them with 1 tablespoon of the olive oil and rub it over the surface of the lamb. Sprinkle the lamb with the herbes de Provence and salt to taste and rub it into the lamb. Cover and let the lamb stand while you prepare the remaining ingredients.

Whisk together the mustard, sugar and balsamic vinegar. Gradually drizzle in the remaining 2/3 cup of olive oil, whisking to form an emulsion. Stir in the shallot, 2 tablespoons of the mint, the chives and salt and pepper to taste.

Toss together the butter lettuce, arugula, sorrel and watercress in a large bowl. Add the olives, fava beans and remaining 1/4 cup of mint and toss to mix. Cover the greens and refrigerate until ready to serve.

Meanwhile, heat the grill over medium-high heat or heat the broiler. Grill or broil the lamb chops until crispy brown on the outside and medium-rare on the inside, three minutes a side or to 145 degrees on a meat thermometer.

Add enough dressing to moisten the greens and toss until the greens are evenly coated. Divide the greens onto plates and top each plate with a lamb chop.

This recipe yields 4 servings.

Each serving: 544 calories; 403 mg sodium; 61 mg cholesterol; 44 grams fat; 7 grams saturated fat; 15 grams carbohydrates; 23 grams protein; 3.25 grams fiber.

Source:
The Los Angeles Times, 03-27-2002

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