It’s a very spring-appropriate dish, with lamb, peas, favas, mint, and tiny new potatoes all on the ingredient list. Most of the preparation is fairly straightforward – a lemon and rosemary marinade for the lamb, a quick blanch for the new potatoes and favas, a butter sauce for the veggies – but the twist comes in the mint chutney used to dress everything. The chutney has faint Indian accents from the toasted cumin seeds and green mango, and really elevates the otherwise staid pairing of lamb and mint to something unique, not to mention delicious. We loved the meal, and also loved how quickly and easily a very balanced dinner came together. I was pleasantly surprised by both the ease and flavor of this recipe, and would certainly make it again, especially for company or a special occasion.
Grilled Lamb with Fava Beans, Sweet Peas, and Mint Chutney
Serves 4.
For the lamb:
- 1 rosemary sprig
- 2 garlic cloves, crushed
- Grated zest of 1 lemon
- 1 teaspoon crushed black pepper
- 2 tablespoons olive oil
- 4 pieces boneless lamb leg or loin (about 8 ounces/225 grams each)
- Salt and freshly ground black pepper
For the vegetable garnish:
- 16 tiny new potatoes
- Coarse sea salt
- Olive oil
- 1¼ pounds (600 grams) sweet peas in the pod (about 1 cup/160 grams shelled peas)
- 1¼ pounds (600 grams) fava beans in the pod (about 1 cup/160 grams shelled favas)
For the mint chutney:
- ½ teaspoon cumin seeds
- 1 small green mango
- 1 bunch mint
- ½ bunch cilantro
- Extra virgin olive oil
- Salt
- 2 tablespoons (28 grams) unsalted butter
- Piment d’Espelette
- Salt
- Fleur de sel
- Crushed black pepper
The lamb marinade:
- Combine the rosemary, garlic, lemon zest, crushed pepper, and olive oil in a baking dish. Add the lamb, turning to coat and rubbing the marinade into the meat. Cover and marinate for at least 4 hours in the refrigerator.
The vegetable garnish:
- Meanwhile, put the potatoes in a large pot of cold salted water, bring to a boil, and cook for about 15 minutes, until tender: the tip of a knife should enter the flesh without resistance. Drain the potatoes thoroughly, transfer to a bowl, and add a drizzle of olive oil. Set aside at room temperature.
- Shell the peas and refrigerate. Shell the fava beans.
- Bring a medium pot of salted water to a boil. Blanch the fava beans in the boiling water for 30 seconds, then drain and immediately transfer to a bowl of ice water to cool. Drain again and peel off the outer skin.
- Refrigerate.
The mint chutney:
- Toast the cumin seeds in a dry skillet over low heat until fragrant, about 3 minutes; be careful not to burn them.
- Peel and pit the mango and cut enough of the flesh into 1⁄2-inch dice to make 1⁄3 cup (the green mango will bring acidity to the chutney without darkening its bright green color); reserve the remaining mango for another use. Remove the leaves from the mint and cilantro stems.
- Combine the cumin, mango, and herbs in a blender and blend until finely chopped, while drizzling in about 2 ½ tablespoons olive oil. Season with salt and refrigerate.
Cooking the lamb:
- Remove the lamb from the refrigerator about 1 hour before cooking. Fire up an outdoor grill.
- Season the lamb with salt and pepper and grill it for about 5 minutes or so on each side, depending on the thickness: when blood starts to bead up on the surface, the lamb will be cooked to medium-rare. Transfer to a plate and let rest for 10 minutes.
Finishing touches:
- Meanwhile, melt the butter in a large skillet over low heat. Add the peas and cook for 1 minute, then add the potatoes and favas and heat, stirring and tossing the vegetables, until the potatoes are warmed through. Remove from the heat and toss with 1 tablespoon of the chutney. Add a pinch of piment d’Espelette and season with salt to taste.
- For the most tender meat, slice the lamb crosswise against the grain.
- Divide the vegetables among four plates and add a spoonful of mint chutney to each plate. Arrange the meat alongside and season it with fleur de sel and crushed black pepper.
Dining and Cooking