5 ratings

Lamb Chops With Fava Beans

Lamb Chops with Fava Beans

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. 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.

Click here to see In Season: Fava Beans.


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


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.