Burnt Fingers And Fresh Favas

• 8 lamb rib chops, frenched to the bone
• 2 pounds fresh fava beans, unshelled weight
• 1 bunch fresh mint
• 1 clove garlic, cut in half
• best quality olive oil
• salt and pepper
• a couple of green onions or calcots (what the hell)

1. Have your garde manger shell and blanch the fava beans while you prepare the fire outside. Oh, that's you? Sorry. Peeling the little suckers is the tough part but it has to be done. When they are peeled blanch them in about two quarts of simmering hot water.
2. Use the split halves of garlic to rub all over the lamb chops. Brush them with olive oil, season with salt and pepper and grill over that smokey wood fire.
3. Meanwhile chop the mint finely and toss it into the blanched favas along with more olive oil. Season and you are on your way.
4. To serve, spoon out the dressed favas on to each plate and then top with two lamb chops and maybe a grilled green onion. If you like add a lemon wedge.
5. Notes to cook: in most cases I suggest letting meat rest before serving but in this case it must come straight off of the grill, sizzling hot. The quality of the the fuel does matter. Gas grills are boring and whatever flavor is imparted is empty.

chops, fava beans, mint, clove garlic, olive oil, salt, couple

Taken from food52.com/recipes/3783-burnt-fingers-and-fresh-favas (may not work)