Lamb Belly With Peas Fava Beans And Cashew Date Romesco Recipes

LAMB STEW, WITH FAVA BEANS, SWISS CHARD

Steps:

• Remove excess fat from lamb and cut the meat into one-and-onehalf-inch pieces. Using a large casserole dish about 12 inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess.
• Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add one cup water. Cover and simmer over low heat for one hour, stirring occasionally.
• Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces.
• Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve.

FAVA BEANS WITH SNAP PEAS AND MINT

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
• Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
• Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

LAMB WITH GARLIC & FAVA BEANS

Steps:

• 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.

LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS

Steps:

• Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
• Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
• Serve hot, garnished if you like, with the preserved lemon peel.
• For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

LAMB BELLY WITH PEAS, FAVA BEANS AND CASHEW-DATE ROMESCO

Steps:

• Special equipment: a grill, kitchen twine and 8 long skewers.
• Split the lamb belly into two pieces, crosswise. Season both sides well with salt and let sit uncovered in the refrigerator for 24 hours.
• For the cashew date romesco:.
• Add the olive oil, garlic and shallot to a large skillet over medium-low heat. Slowly toast the garlic and shallot, being careful not to burn, until the garlic is a light golden brown, about 5 minutes. Remove the garlic and shallot with a slotted spoon and set aside. Add the tomatoes and dates and gently heat until softened, about 5 minutes. Strain the oil and reserve.
• Combine the garlic, shallot, tomatoes, dates, cashews, vinegar and 1/4 cup of water in a blender and puree. Slowly stream 1/2 cup of the reserved oil into the blender to emulsify the ingredients. Add up to 1 /2 cup more of the oil, if needed, in order to reach a smooth puree the consistency of room temperature peanut butter. As an alternative, set aside some of the ingredients before blending, then hand-chop and fold them into the romesco to create a chunky texture.
• Adjust the seasoning with more salt and sherry vinegar if needed.
• Prepare a grill for indirect heat, maintaining a temperature of 200 to 225 degrees F.
• Brush one piece of lamb with 1/2 cup of the cashew-date romesco, roll it up as tightly as possible and secure with kitchen twine. Repeat with the second piece of lamb.
• Place the lamb on the grill and frill uncovered until it reaches an internal temperature of 140 degrees F, about 1 hour. Remove and let cool to 110 degrees F. Wrap each roll tightly in plastic wrap to compress it and transfer to the refrigerator to cool completely.
• For the pea and fava bean salad:.
• Bring a large pot of salted water to a boil. Blanch the English peas and fava beans separately in the boiling water until they are tender and bright green, about 30 seconds for the peas and 1 minute for the favas. Shock in an ice bath to stop the cooking.
• Combine the English peas, fava beans, sugar snap peas, dates, lemon juice, olive oil, pickled onions, yogurt and some salt in a medium bowl. Toss well to coat evenly.
• To serve:.
• Increase the grill to high heat. Cut each roll of lamb into 6 to 8 slices, about 1 1/2-inches thick. Thread 2 slices on each skewer so that the skewer is holding the pinwheel together. Brush with some of the cashew-date romesco. Grill the lamb over high, indirect heat until the outside of the lamb is charred and some of the fat is rendered.
• Brush each plate with some of the remaining cashew-date romesco; top with some pea and fava bean salad and 2 slices of lamb. Squeeze the lemon over the lamb and garnish with the mint. Reserve the remaining lamb for another use.