Lamb Chops with Smoked Chile Glaze and Warm Fava Beans

• 8 double-rib lamb chops (about 2 pounds total), frenched
• Kosher salt and freshly ground black pepper
• 2 pounds fava bean pods, shelled (3 cups beans)
• Smoked Chile Glaze (page 247)
• 2 tablespoons extra-virgin olive oil

1. Heat your grill to medium.
2. Use a lightly oiled kitchen towel to carefully grease the grill grate.
3. Let the lamb chops stand at room temperature for 5 minutes while the grill heats.
4. Bring a large saucepan of water to a boil over high heat and salt it.
5. Fill a large bowl with ice and water.
6. Add the fava beans to the boiling water and cook just until the water returns to a full boil, about 2 minutes.
7. Drain the favas and immediately transfer to the ice water.
8. When cool, drain again, then peel the thin skins off the beans.
9. Pour 1/4 cup of the chile glaze into a small dish.
10. Season the lamb chops with salt and pepper, then brush both sides of each chop with a thin layer of the 1/4 cup glaze.
11. Grill, covered, for 15 minutes for medium-rare, turning and brushing with a thin layer of glaze every 5 minutes.
12. Transfer to serving plates and let rest while preparing the favas.
13. Combine the peeled fava beans, the oil, and 2 tablespoons water in a medium saucepan over medium heat.
14. Cook, stirring, until warm, about 2 minutes.
15. Divide the favas among the serving plates and serve with the remaining glaze on the side.

lamb chops, kosher salt, fava bean pods, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-smoked-chile-glaze-and-warm-fava-beans-390704 (may not work)