Lamb Chops with Smoked Chile Glaze and Warm Fava Beans

1. 1

   Heat your grill to medium.

2. 2

   Use a lightly oiled kitchen towel to carefully grease the grill grate.

3. 3

   Let the lamb chops stand at room temperature for 5 minutes while the grill heats.

4. 4

   Bring a large saucepan of water to a boil over high heat and salt it.

5. 5

   Fill a large bowl with ice and water.

6. 6

   Add the fava beans to the boiling water and cook just until the water returns to a full boil, about 2 minutes.

7. 7

   Drain the favas and immediately transfer to the ice water.

8. 8

   When cool, drain again, then peel the thin skins off the beans.

9. 9

   Pour 1/4 cup of the chile glaze into a small dish.

10. 10

    Season the lamb chops with salt and pepper, then brush both sides of each chop with a thin layer of the 1/4 cup glaze.

11. 11

    Grill, covered, for 15 minutes for medium-rare, turning and brushing with a thin layer of glaze every 5 minutes.

12. 12

    Transfer to serving plates and let rest while preparing the favas.

13. 13

    Combine the peeled fava beans, the oil, and 2 tablespoons water in a medium saucepan over medium heat.

14. 14

    Cook, stirring, until warm, about 2 minutes.

15. 15

    Divide the favas among the serving plates and serve with the remaining glaze on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.