Lamb Chops with Finger Favas - chops

Method

• You can ask your butcher to French the lamb chops for you, or you can do it yourself.
• If you are beginning with a whole rack, first run your knife horizontally across the rack 2 to 2 1/2 inches from the ends of the bones where the chop broadens.
• Flip the rack over and repeat on the other side, making the cuts parallel to one another.
• Next, cut out the meat connecting the bones, cutting along each bone down to the horizontal cuts you have already made.
• Remove these fingers of meat and fat.
• Discard.
• Cut through the rack to separate it into evenly sized chops.
• Tilt one chop vertically, holding the bone end in one hand with the meat resting on your cutting board.
• Take a sharp knife and place the blade against the bone.
• Scrape along the bone in short, smooth movements, as if you were peeling a carrot, cleaning the bone and pushing the meat toward the cutting board to form a meat lollipop with a bone handle.
• Once the long portion of the bone is cleaned and scraped, trim off any remaining meat and fat at the base of the bone.
• Repeat with the remaining chops.
• Pat the chops dry and season both sides with salt and pepper.
• Place the chops in a baking dish just big enough to hold them.
• Sprinkle with the parsley, mint, and sliced garlic and drizzle olive oil generously over the top.
• Allow the chops to marinate for at least 2 hours.
• When ready to serve, preheat a grill to high or prepare a hot fire.
• Grill the chops until seared, about 2 minutes per side.
• Set aside to rest while you prepare the fava beans.
• Heat the butter and olive oil in a saute pan over medium heat.
• Add the garlic and a pinch of salt and stir to coat.
• Add the favas.
• Saute for 5 minutes, or until the fava beans are just tender.
• Serve with the grilled lamb chops.