Grilled Lamb With Fava Bean And Beet Salad

• 10 oz frozen fava beans
• 1 lb cooked baby beets, drained and quartered
• 2 oz arugula
• 6 None anchovy fillets, drained and finely chopped
• 1 tbsp baby capers, rinsed, drained and finely chopped
• 2 tbsp olive oil
• 2 tsp finely grated lemon peel
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 3/4 lbs lamb loin, cut into 4 pieces

1. Preheat the grill to medium-high. Boil, steam or microwave fava beans until tender; drain. When cool enough to handle, peel away grey-colored outer shells. Place beans, beets and arugula in a large bowl.
2. Meanwhile, for the anchovy dressing, combine anchovies, capers, oil, lemon peel, mustard and vinegar in a small bowl. Add 2 tbsp of the dressing to bowl with salad and toss gently.
3. Grill lamb, brushing occasionally with remaining dressing, until cooked to desired doneness. Slice and serve with salad.

beans, baby beets, arugula, anchovy, baby capers, olive oil, lemon peel, mustard, red wine vinegar, lamb loin

Taken from recipes-plus.com/api/v2.0/recipes/31827 (may not work)