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Spring Lamb Salad With Fava Beans Recipe - Cooking Index

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Spring Lamb Salad With Fava Beans

Type: Lamb
Courses: Main Course, Salads
Serves: 4 people

Recipe Ingredients

1   Garlic clove - cut in half (large)
4   Rib lamb chops - bones frenched
  = (ask butcher to french the bones)
1 tablespoon 15mlOlive oil - plus
2/3 cup 157mlOlive oil - divided
1 teaspoon 5mlHerbes de Provence
  Salt - to taste
1 teaspoon 5mlDijon mustard
1/2 teaspoon 2.5mlSugar
1/3 cup 78mlWhite balsamic vinegar
1 tablespoon 15mlMinced shallot
6 tablespoons 90mlChopped fresh mint leaves - divided
1 tablespoon 15mlSnipped chives
  Freshly-ground black pepper, to taste
4 cups 792g / 27ozTorn butter lettuce
2 cups 80g / 2.8ozBaby arugula leaves or mache
1   Sorrel leaves - crosswise cut
  Into thin slices
1 cup 40g / 1.4ozWatercress leaves
1/2 cup 118mlNicoise olives
1 cup 160g / 5.6ozCooked 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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