Lamb Chops with Smoked Chile Glaze and Warm Fava Beans

Name: Lamb Chops with Smoked Chile Glaze and Warm Fava Beans
Yield: Serves 4
Ingredients: 8 double-rib lamb chops (about 2 pounds total), frenched; Kosher salt and freshly ground black pepper; 2 pounds fava bean pods, shelled (3 cups beans); Smoked Chile Glaze (page 247); 2 tablespoons extra-virgin olive oil

January 24, 2012

True, Fava beans are a pain. First, you have to shell the beans, then peel off their tissue-thin skins. To be honest, though, I actually enjoy prepping these beans—especially if it means getting to eat them. Simply cooked, they’re the perfect accompaniment to juicy lamb chops.

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