Lamb with Garlic Fava Beans
Elevate your dinner table with this exquisite recipe for Lamb with Garlic Fava Beans, a dish that marries tender, seared lamb shoulder with the rich, earthy flavors of garlic and vibrant fava beans. Braised to perfection in a fragrant broth infused with fresh rosemary, thyme, and a hint of lemon zest, this hearty yet elegant meal is both comforting and sophisticated. The fava beans become meltingly tender, absorbing the lamb's savory essence, while a buttery finish adds a luxurious touch to the sauce. Ideal for an intimate dinner or a special occasion, this one-pot recipe delivers a gourmet experience with minimal effort. Serve the succulent lamb slices over its aromatic garlic-laden fava bean base for a complete dish bursting with Mediterranean-inspired flavors. Perfect for impressing guests or treating yourself!
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Recipe Information
Ingredients
- 1 kg lamb shoulder, boneless
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 6 cloves garlic cloves, minced
- 500 g fava beans, fresh or frozen
- 250 ml chicken or vegetable stock
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp lemon zest
- 2 tbsp butter
Instructions
Pat the lamb shoulder dry with paper towels and season it generously on all sides with 1 teaspoon of salt and black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the lamb shoulder in the skillet for 4-5 minutes on each side, or until nicely browned. Remove the lamb and set it aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Add the fava beans to the skillet and stir to combine with the garlic. Cook for another 2-3 minutes, allowing the beans to start softening.
Pour in the chicken or vegetable stock and stir well. Add the rosemary, thyme, and 1 teaspoon of salt. Bring the mixture to a gentle simmer.
Return the seared lamb shoulder to the skillet, nestling it into the fava bean mixture. Cover the skillet with a lid and reduce the heat to low. Let it cook for 1 hour, turning the lamb halfway through to ensure even cooking.
Once the lamb is tender and cooked through, remove the skillet from the heat. Stir in the butter and lemon zest to enrich the flavor of the fava bean sauce.
Taste and adjust seasoning with additional salt and pepper, if needed.
Slice the lamb into thick pieces and serve it over a bed of the garlic fava beans. Garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.1 g | 345% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6604 mg | 287% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 9.7 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
