Lamp Chops With Pureed Fava Beans And Peas

• t (1/2-inch-thick) lamb shoulder chops
• tine sea salt
• t 1/2 cups shelled fresh fava beans (1 1/2 to 1 3/4 pounds in pods)
• t 1/4 cups fresh shelled or frozen peas
• t 1/2 tablespoons extra-virgin olive oil
• t large mint leaves
• treshly ground black pepper
• t cup freshly grated Pecorino Toscano or Grana Padano cheese

1. Bring a medium saucepan of salted water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking. Drain beans, then gently peel and discard skins.
2. Set a fine-mesh sieve over a bowl. In a medium saucepan, bring 1 1/2 cups water to a boil. Add peas, beans, 1 tablespoon oil, mint, 1/4 teaspoon salt and generous grinding of pepper. Return water to a boil and cook until peas and beans are tender, about 4 minutes. Reserving cooking liquid, strain vegetables through sieve. Transfer vegetables to the bowl of a food processor; add 2 tablespoons cooking liquid, 1 tablespoon oil, cheese and 1/2 teaspoon salt; puree until smooth. Adjust seasoning to taste.
3. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 4 chops to skillet; cook to desired doneness, 3 to 4 minutes per side, depending on thickness of chop, for medium-rare. Transfer to platter; cover loosely with foil. Repeat with remaining chops. Serve warm with puree.

lamb shoulder chops, salt, fava beans, frozen peas, extravirgin olive oil, mint leaves, ground black pepper, freshly grated pecorino toscano

Taken from www.epicurious.com/recipes/member/views/lamp-chops-with-pureed-fava-beans-and-peas-52673551 (may not work)