Grilled Lamb Chump Recipe

Inspired by Quarter Acre

Time1h

Serves4

minted fava beans + hummus + sheep's feta + bagna càuda

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Lamb Chump

7.05 oz (200 g) Fava Beans

1.06 oz (30 g) Fresh Mint Leaves

7.05 oz (200 g) Hummus

3 1/2 oz (100 g) Sheep's Feta Cheese

4 tbs olive oil

4 cloves Garlic cloves

4 filets Anchovies

1 3/4 oz (50 g) Butter

1 tsp Chili Flakes

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Fava Beans

In a pot of salted boiling water, cook the fava beans for about 5 minutes until tender. Drain and rinse under cold water.

Minted Fava Bean Mash

In a food processor, combine the cooked fava beans, fresh mint leaves, 2 tablespoons of olive oil, salt, and pepper. Blend until smooth. Set aside.

Marinate the Lamb

Rub the lamb chump with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

Prepare the Bagna Càuda

In a small saucepan, heat 2 tablespoons of olive oil and butter over low heat. Add minced garlic and anchovies, stirring until anchovies dissolve. Add chili flakes and cook for another minute. Remove from heat.

Grill the Lamb

Preheat the grill to medium-high heat. Grill the lamb chump for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Serve

On a plate, spread a layer of hummus, top with minted fava bean mash, sliced lamb, and crumbled sheep's feta. Drizzle with bagna càuda and serve.