Lamb With Garlic Fava Beans Recipes

RACK OF LAMB WITH FAVA BEANS AND ROASTED GARLIC CUSTARD

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.

LAMB WITH GARLIC & FAVA BEANS

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.

LEG OF LAMB WITH SAVORY BEANS

Steps:

• Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt. Bring to a boil, then turn heat to a bare simmer and cover with lid ajar. (The slow simmer keeps the beans from bursting.) After 30 minutes, taste the bean broth, and add salt as necessary. Cook for about another 30 minutes, but check for tenderness after 15 minutes. Turn off the heat and let beans cool in their cooking liquid. (You may cook the beans several hours, or up to 1 day, in advance.)
• Meanwhile, prepare the lamb: With a sharp paring knife, make 24 small slits over the surface of the lamb. Using your fingers, push a garlic sliver into each slit.
• Season the leg generously all over with kosher salt, then sprinkle with about 1 teaspoon black pepper. Drizzle with about 2 tablespoons olive oil, and massage oil and seasonings all over the meat. Leave at room temperature for at least an hour. (Alternatively, wrap and refrigerate the seasoned leg for up to 24 hours. Bring to room temperature before proceeding.)
• Heat oven to 475 degrees. In a sturdy roasting pan, arrange the onions and celery. Lay down the thyme and rosemary branches and set the lamb leg on top. Roast, uncovered, for 20 minutes, then add wine to the pan and turn heat to 350 degrees. Continue cooking, basting the roast occasionally, until the internal temperature reaches 130 degrees for medium-rare or 140 for medium, which will take up to 1 1/2 hours.
• Transfer the roast to a cutting board and keep warm, tented with foil, for 15 to 20 minutes. Remove the onions, celery, thyme and rosemary from the roasting pan and discard. Skim fat from surface of pan juices.
• Set pan over medium-high heat and bring to a simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust with a splash of water if the pan juices are too salty.
• While lamb is resting, boil carrots in well-salted water until tender, 10 to 12 minutes. Drain, toss with butter and keep warm.
• Reheat the beans in their broth, then drain reserving bean broth for another use. Remove and discard onion, bay leaves, carrot, garlic and thyme. Put beans in a warm serving dish. Toss beans gently with the parsley, chives, lemon zest, olive oil and pepper. Reheat pan juices, strain and pour into a serving vessel.
• Carve the lamb and arrange on serving platter along with the carrots. Garnish with watercress, if desired.

LAMB STEW, WITH FAVA BEANS, SWISS CHARD

Steps:

• Remove excess fat from lamb and cut the meat into one-and-onehalf-inch pieces. Using a large casserole dish about 12 inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess.
• Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add one cup water. Cover and simmer over low heat for one hour, stirring occasionally.
• Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces.
• Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve.