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Lamb Chops with Fava Beans Recipe
Apr 19, 2011 @ 2:53 PM
Posted by
Daily Value: 152%
Servings: 4
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 3,031Daily Value: 152%
Servings: 4
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 282g | 434% |
| Saturated | 116g | 581% |
| Carbs | 85g | 28% |
| Fiber | 1g | 6% |
| Sugars | 1g | 0% |
| Protein | 60g | 120% |
| Cholesterol | 248mg | 83% |
| Sodium | 3800mg | 158% |
| Calcium | 263mg | 26% |
| Magnesium | 190mg | 47% |
| Potassium | 2033mg | 58% |
| Iron | 11mg | 59% |
| Zinc | 9mg | 57% |
| Vitamin A | 2169IU | 43% |
| Vitamin C | 28mg | 47% |
| Thiamin (B1) | 1mg | 55% |
| Riboflavin (B2) | 2mg | 99% |
| Niacin (B3) | 17mg | 87% |
| Vitamin B6 | 1mg | 44% |
| Folic Acid (B9) | 690µg | 172% |
| Vitamin B12 | 4µg | 61% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 10mg | 49% |
| Vitamin K | 170µg | 212% |
| Fatty acids, total monounsaturated | 136g | 0% |
| Fatty acids, total polyunsaturated | 18g | 0% |
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Francesco Tonelli
In Italian, this dish is called Agenello Scottadito con Fave alla Romana, which translates to “Burn your finger” lamb chops with fava beans, Roman-style. This is traditionally eaten in the spring, from May 1st (a national holiday) through June. We love to enjoy it when favas are young and fresh enough to eat raw or just barely cooked with olive oil and lemon juice.
INGREDIENTS
For the lamb:
- 1 cup olive oil
- 2 garlic cloves, thinly sliced
- 2 rosemary sprigs, leaves chopped
- 2 thyme sprigs, leaves chopped
- Salt and freshly ground black pepper, as needed
- 12-18 lamb chops (about 3 ½ ounces each)
For the fave alla romana:
- 4 pound fava or broad beans in the shell, hulled, and if very large, peel the surface (can be bitter)
- ¼ cup extra-virgin olive oil
- ½ medium yellow onion, minced
- 2 ½ ounces pancetta, cut into small cubes
- Salt and freshly ground black pepper, as needed
- ¼ cup dry white wine
- ½ cup water
- ½ cup chopped flat-leaf parsley
DIRECTIONS
For the lamb:
Mix the oil, garlic, rosemary, thyme, and salt and pepper in a large baking dish. Marinate the lamb in this mixture in the refrigerator for at least 4 hours.
For the fave alla Romano:
Heat the oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, or until soft but with no color. Add the pancetta and let brown for 2-3 minutes longer, until well rendered.
Add the beans, season with salt and pepper, and stir. Add the wine and let it evaporate, then add the water and cook for 10-15 minutes.
Heat a grill to high temperature. Remove the lamb chops from the marinade, dragging them across the edge of the container to remove the excess and grill over direct heat, turning once, until browned on both sides and cooked to medium rare, about 3 minutes on each side.
Just before serving, add the parsley to the beans, and serve hot with the lamb chops.
Recipe Details
Notes: With its rich texture and rustic flavors, this delicious dish will pair well with a medium- to full-bodied red wine that is both elegant and earthy like Torgiano Rosso or Montefalco Rosso from Umbria; Chianti Classico Riserva, Carmignano, Vino Nobile di Montepulciano, or Rosso di Montalcino from Tuscany; Barbera d’Alba, Nebbiolo d’Alba, Gattinara, or Ghemme from Piedmont; Aglianico del Vulture from Basilicata; Cerasuolo di Vittoria from Sicily; Cannonau di Sardegna from Sardinia
Adapted from “Italian Cooking At Home with The Culinary Institute of America” by Gianni Scappin, Alberto Vanoli, Steven Kolpan (Wiley, 2011).
Servings: 4
