Lamb With Garlic & Fava Beans
"On our recent trip to the US, DH & I found ourselves happily well-fed w/beef & ready again for some lamb. While visiting friends (Disa & Curtis in Huntsville, AL), I found this dish in her "Mediterranean: Food of the Sun" cookbook by Jacqueline Clark & Joanna Farrow. This is very easy to fix & we were rewarded w/a taste sensation that will be repeated soon now that we are home again."
photo by twissis
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
6 8 oz Servings
- Serves:
- 6
ingredients
- 3 lbs lamb (well-trimmed of fat & cut in approx 1 1/2 in cubes)
- 4 tablespoons olive oil
- 1 large onion (chopped)
- 9 garlic cloves (uncooked)
- 1 bay leaf
- 1 teaspoon paprika
- 1⁄2 cup dry sherry
- 4 ounces fava beans, shelled
- 2 tablespoons fresh parsley (chopped)
- salt (to taste)
- black pepper (to taste)
directions
- Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
- Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
- Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
- Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
- NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.
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Reviews
-
great recipe, yet , cut the papria and add 4 red peper flakes intead,leave those skins ON your garlic cloves, and serve with the lamb, or crush them into the sauce, and remove the skins from the pan, for a real nice semi intense flavor.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
