• 6servings
  • 284calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups shelled fava beans (about 8 pounds unshelled)

  2. 1 1/2 teaspoons extravirgin olive oil

  3. 1 tablespoon chopped fresh mint

  4. 1 teaspoon grated lemon rind

  5. 2 tablespoons fresh lemon juice

  6. 1 teaspoon salt, divided

  7. 1/2 teaspoon freshly ground black pepper, divided

  8. 2 tablespoons water

  9. 1 1/2 pounds leg of lamb, trimmed and cut into 1-inch cubes

  10. Cooking spray

  11. 6 lemon wedges

Instructions Jump to Ingredients ↑

  1. Cook fava beans in boiling water for 1 minute or until tender. Drain, and rinse with cold water. Drain. Remove tough outer skins from beans, and discard skins.

  2. Combine olive oil, chopped mint, lemon rind, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Heat 2 tablespoons water in a medium saucepan over medium-high heat, and add beans to pan. Cook 2 minutes or until beans are thoroughly heated. Add beans to juice mixture, and toss to coat.

  3. Prepare grill.

  4. Thread lamb onto 12 (8-inch) skewers. Coat lamb with cooking spray; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place skewers on grill rack coated with cooking spray; grill 7 minutes or until lamb is done, turning occasionally. Serve with salad and lemon wedges.


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