Lamb With Garlic Fava Beans Recipes

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LAMB WITH GARLIC & FAVA BEANS



Lamb With Garlic & Fava Beans image

On our recent trip to the US, DH & I found ourselves happily well-fed w/beef & ready again for some lamb. While visiting friends (Disa & Curtis in Huntsville, AL), I found this dish in her "Mediterranean: Food of the Sun" cookbook by Jacqueline Clark & Joanna Farrow. This is very easy to fix & we were rewarded w/a taste sensation that will be repeated soon now that we are home again.

Provided by twissis

Categories     Lamb/Sheep

Time 2h

Yield 6 8 oz Servings, 6 serving(s)

Number Of Ingredients 11

3 lbs lamb (well-trimmed of fat & cut in approx 1 1/2 in cubes)
4 tablespoons olive oil
1 large onion (chopped)
9 garlic cloves (uncooked)
1 bay leaf
1 teaspoon paprika
1/2 cup dry sherry
4 ounces fava beans, shelled
2 tablespoons fresh parsley (chopped)
salt (to taste)
black pepper (to taste)

Steps:

  • Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
  • Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
  • Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
  • Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
  • NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.

Nutrition Facts : Calories 540.7, Fat 31.7, SaturatedFat 10.6, Cholesterol 120, Sodium 98.4, Carbohydrate 10.7, Fiber 1.6, Sugar 2.3, Protein 34

RACK OF LAMB WITH FAVA BEANS AND ROASTED GARLIC CUSTARD



Rack of Lamb With Fava Beans And Roasted Garlic Custard image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 8h20m

Yield Six servings

Number Of Ingredients 22

2 racks of lamb, trimmed and Frenched (ask your butcher to do this), trimmings reserved
2 1/2 pounds meaty lamb bones (like shoulder)
3 tablespoons extra virgin olive oil
1 large onion, peeled and coarsely chopped
1 bottle dry red wine
1 head of garlic, halved
1 teaspoon whole black peppercorns
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
1/2 teaspoon caraway seeds
2 teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon canola oil
2 cups cooked fresh fava or white beans
2 medium heads of garlic, halved lengthwise
1 tablespoon extra virgin olive oil
1 1/4 teaspoons kosher salt, plus more to taste
Freshly ground pepper
1 tablespoon water
5 eggs
2 cups heavy cream

Steps:

  • At least 1 day before serving, make the lamb sauce: Preheat the oven to 400 degrees. Place the lamb trimmings and bones in a large roasting pan and roast, turning twice, until lightly browned, about 40 minutes.
  • Meanwhile, heat 2 tablespoons of the olive oil in a large stockpot over medium heat. Add the onion and saute until browned, about 8 minutes. Add the bones, the wine and enough water to cover the bones by 2 inches. Bring to a boil, skim and add the garlic, peppercorns, thyme, rosemary, bay leaf and caraway seeds. Reduce the heat and simmer 4 hours.
  • Strain broth and refrigerate overnight. Scrape off and discard the fat. Place the broth in a medium saucepan over medium-high heat and boil until reduced to 1 cup, about 45 minutes. Season with 1/2 teaspoon of salt and pepper. Reheat before serving.
  • To make the custard, preheat the oven to 325 degrees. Place the garlic in a small baking dish, drizzle with the olive oil and season with a little salt to taste and pepper. Add the water to the pan, cover tightly with aluminum foil and bake until soft, about 1 hour. When the garlic cloves are cool enough to handle, squeeze them from the skin and place in a food processor with the eggs and the cream. Process until smooth, stopping to scrape the sides of the bowl. Season with the 1 1/4 teaspoons of salt and the pepper.
  • Ladle the garlic mixture into 6 6-ounce ramekins and place the ramekins in a roasting pan. Pour in enough hot water to reach halfway up the sides of the ramekins and bake until set, about 50 minutes. Reheat before serving. (Custards can be made a day ahead and refrigerated.)
  • To make the lamb, preheat oven to 400 degrees. Use 1 teaspoon of salt and pepper to season both racks. Heat the canola oil in an ovenproof skillet over medium-high heat, place the racks in the skillet fat side down and sear for 6 minutes. Turn the racks over and roast in the oven until medium-rare, about 30 minutes. Meanwhile, toss the fava beans with 1 tablespoon of olive oil and1/2 teaspoon of salt and pepper.
  • To serve, cut the racks into double chops and divide among 6 plates. Loosen the custards by running the tip of a small knife around the edge of the ramekins and unmold 1 onto each plate. Scatter the beans around the plates and drizzle some of the sauce over each chop. Serve immediately.

Nutrition Facts : @context http, Calories 1176, UnsaturatedFat 28 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 13 grams, Protein 51 grams, SaturatedFat 33 grams, Sodium 1405 milligrams, Sugar 6 grams, TransFat 0 grams

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