Grilled Lamb Chops, Couscous, and Fava Bean/Pea Salad
There are so many great things going on right now at Greensbury, that as I step in as CEO I'm doing my best to keep up! This week, I've been getting myself acquainted with the rest of the team and some exciting initiatives we're looking forward to rolling out over the next few months.
With Easter and Passover right around the corner this got us talking about the important role that shared meals play in strengthening families and relationships. Which led to an idea: what if we shared our favorite family recipes on our blog? To get us started, here is what I'm making for my family this Easter. Stay tuned for more of what the rest of the team is making at home!
And if you have favorite recipes of your own that you'd like us to post on our blog, please send them to recipes@greensbury.com. If you'd like to learn more about me, check out our latest press release.
MENU
- Grilled lamb chops with fresh herbs
- Couscous with tomato and basil
- Fava bean and pea salad with poppy seed dressing
GRILLED LAMB CHOPS (adapted from The Food Network)
Ingredients
- 2 garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops about 3/4-inch thick
Add the garlic, rosemary, thyme, cayenne, and salt to a food processor with a metal blade. Pulse until combined. Add olive oil and pulse into a paste. Rub the paste on both sides of the lamb chop and let marinate for at least 1 hour in the refrigerator. Remove from the refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking and add the lamb chops. Sear for approximately 2 minutes. Flip the lamb chops over and cook for an additional 3 minutes for medium-rare, 3 1/2 minutes for medium.
Ingredients
- 2 1/4 cups canned chicken broth
- 1 10-oz box of couscous
- 1 cup chopped green onions
- 1 cup diced seeded plum tomatoes
- 1/3 cup thinly sliced fresh basil
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon dried crushed red pepper
- Cherry tomatoes halved
Directions
Bring broth to a boil in a medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to a large bowl and let cool.
Add all ingredients except cherry tomatoes into the couscous. Season with salt and pepper. Garnish with cherry tomatoes.
Yield: 6 / Can be made one day ahead of time
Ingredients
- 2 cups shelled fava beans (from approximately 2 pounds pods) or frozen fava beans, thawed
- Kosher salt
- 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
- 1/3 cup sour cream
- 1 1/2 cup fresh goat cheese, crumbled
- 2 tablespoons (or more) of buttermilk or whole milk
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- 2 heads of Bibb lettuce, leaves separated (about 8 cups)
- 4 cups pea shoots (tendrils)
- 1 teaspoon poppy seeds
If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender (about 4 minutes). Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes and do not peel).
Return water in saucepan to boil and add peas. Cook until tender (about 2 minutes). Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds).
Whisk sour cream, goat cheese, buttermilk or whole milk, and lemon juice in a medium bowl. Thin with more milk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
Fava beans and peas can be cooked 1 day ahead.
