Lamb Chops with Finger Favas

Name: Lamb Chops with Finger Favas
Yield: serves 4
Ingredients: 8 lamb chops; Kosher salt and freshly ground pepper; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh mint; 2 cloves garlic, sliced; Extra-virgin olive oil, for drizzling; Finger Favas, for accompaniment (recipe follows); 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, sliced; Kosher salt; 2 cups fava beans, shelled, with the skins on

December 14, 2011

This is your grown-up chance to play with your food! Frenched lamb chops, also known as lamb lollipops, just beg to be picked up and gnawed on because the clean bones make lovely handles. Even the veg gets in on the interactive eating, with tender spring favas sautéed in their skins. Besides being fun finger food, there’s an added perk to cooking them this way: because they’re not blanched, the favas stay extra-sweet and firm. Just pick them up one by one and pop them into your mouth, like edamame served in Japanese restaurants. Don’t bother setting forks or knives at the table, but I recommend providing plenty of napkins.

Recipe notes

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