RECIPES Grilled Loin of Lamb with Fava and Fruit Dressing Email this recipe Servings: 4 Time: 45 minutes • 1/4 cup diced fennel • 7 ounces fava beans, shelled (about 1/2 cup) • 2 boneless loins of lamb (12 to 14 ounces each), trimmed of all fat, or 12 loin lamb chops, trimmed of excess fat • Salt and freshly ground white pepper • 2 tablespoons unsalted butter • 1/4 cup minced red onion • 3 tablespoons diced dried sour cherries • 16 seedless red grapes, quartered, lengthwise • 3 tablespoons diced dried apricots • 2 teaspoons minced rosemary Directions Bring water to a boil in small saucepan. Add fennel, and blanch until crisp-tender, about 2 minutes. Drain, and set aside. Bring more water to a boil in saucepan. Add favas, and blanch 1 minute. Drain. When cool, slip favas out of tough outer skins. Set aside. Heat grill. Season lamb with salt and pepper to taste. Grill the lamb, turning once, until instant read thermometer inserted deep into meat registers 125 degrees for medium rare, about 8 minutes. Transfer lamb to plate, and let rest 5 minutes. Meanwhile, melt butter in a medium skillet. Add onion, and sauté over medium heat until translucent, 2 to 3 minutes. Add dried fruit, and cook 1 minute. Add 2 tablespoons water; cook until water evaporates, about 1 minute. Add fennel, and cook until heated through, another minute. Add grapes and favas, and cook until warm, about 1 minute. Add rosemary and salt to taste. Divide fruit dressing among 4 plates. If using loin, slice 3/4 inch thick. Place sliced loin or grilled chops over dressing, and serve immediately. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety