Grilled Lamb With Fava Bean And Beet Salad - cooking recipe

Ingredients

10 oz frozen fava beans
1 lb cooked baby beets, drained and quartered
2 oz arugula
6 None anchovy fillets, drained and finely chopped
1 tbsp baby capers, rinsed, drained and finely chopped
2 tbsp olive oil
2 tsp finely grated lemon peel
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 3/4 lbs lamb loin, cut into 4 pieces

Preparation

Preheat the grill to medium-high. Boil, steam or microwave fava beans until tender; drain. When cool enough to handle, peel away grey-colored outer shells. Place beans, beets and arugula in a large bowl.
Meanwhile, for the anchovy dressing, combine anchovies, capers, oil, lemon peel, mustard and vinegar in a small bowl. Add 2 tbsp of the dressing to bowl with salad and toss gently.
Grill lamb, brushing occasionally with remaining dressing, until cooked to desired doneness. Slice and serve with salad.