Recipe by Chef Jacquie
Make Marinade for lamb chops
- 8 lamb chops
- 1 cup of Extra Virgin Olive Oil
- 2 cloves of garlic, minced
- 1 large sprig of fresh Rosemary, chopped finely
- 2 large sprigs of fresh Thyme, chopped
- Salt and pepper, to taste
Place all the ingredients in a shallow dish. Add the lamb chops and marinate 4-6 hours. Turning the lamb chops over once during this time.
- 5 lbs. fresh fava beans, shelled
- 3 bunches green onions, sliced
- 3 ounces of Pancetta, sliced
- 1/2 medium onion, chopped
- 1/4 cup fresh chopped parsley
- 1/8 cup of chicken broth
- 1/4 cup olive oil
- salt and pepper to taste
Shell fava beans. This takes a little time, I suggest watching Silence of the Lambs, while doing this tedious job.
In a large pot of salted boiling water blanch the fresh shelled fava beans for about 1 minute. Scoop them out with a slotted spoon and then shock the beans by adding them to a bowl filled with water and ice cubes. This will stop the cooking process.
In a large frying pan over medium heat, add oil, onions and pancetta and saute about 4-5 minutes, do not brown. Add fava beans and broth, bring to a boil and cook for about 5 minutes. Before removing the beans from the frying pan, add parsley and toss until completely coated. Season the beans with salt and pepper and set aside.
Making sauce and cooking lamb chops
- 1 large shallot, chopped
- 1/2 cup of a nice Chianti
- 1/2 cup of chicken broth
- 1 Tablespoon of butter
In a large cast iron pan, over high heat, sear lamb chops, 3 minutes on each side. Remove and let rest for 5 minutes. Add the chopped shallots to the pan and saute for 1 minute, do not burn. Add the Chianti wine and reduce by half, then add broth and reduce by half. Finish off the sauce by whisking in butter.
To assemble and serve:
In the center of a large serving platter, place the fava beans. Arrange lamb chops in front of the fava beans and then pour the sauce over the lamb.