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1
You can ask your butcher to French the lamb chops for you, or you can do it yourself.
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2
If you are beginning with a whole rack, first run your knife horizontally across the rack 2 to 2 1/2 inches from the ends of the bones where the chop broadens.
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3
Flip the rack over and repeat on the other side, making the cuts parallel to one another.
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4
Next, cut out the meat connecting the bones, cutting along each bone down to the horizontal cuts you have already made.
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5
Remove these fingers of meat and fat.
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6
Discard.
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7
Cut through the rack to separate it into evenly sized chops.
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8
Tilt one chop vertically, holding the bone end in one hand with the meat resting on your cutting board.
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9
Take a sharp knife and place the blade against the bone.
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10
Scrape along the bone in short, smooth movements, as if you were peeling a carrot, cleaning the bone and pushing the meat toward the cutting board to form a meat lollipop with a bone handle.
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11
Once the long portion of the bone is cleaned and scraped, trim off any remaining meat and fat at the base of the bone.
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12
Repeat with the remaining chops.
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13
Pat the chops dry and season both sides with salt and pepper.
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14
Place the chops in a baking dish just big enough to hold them.
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15
Sprinkle with the parsley, mint, and sliced garlic and drizzle olive oil generously over the top.
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16
Allow the chops to marinate for at least 2 hours.
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17
When ready to serve, preheat a grill to high or prepare a hot fire.
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18
Grill the chops until seared, about 2 minutes per side.
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19
Set aside to rest while you prepare the fava beans.
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20
Heat the butter and olive oil in a saute pan over medium heat.
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21
Add the garlic and a pinch of salt and stir to coat.
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22
Add the favas.
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23
Saute for 5 minutes, or until the fava beans are just tender.
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24
Serve with the grilled lamb chops.
