Grilled Lamb Skewers with Warm Fava Bean Salad
Grilled Lamb Skewers with Warm Fava Bean Salad might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 259 calories, 25g of protein, and 5g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up lemon wedges, lemon rind, leg of lamb, and a few other things to make it today. To use up the extravirgin olive oil you could follow this main course with the Meyer Lemon Polenta Cake with Winter Fruit Compote as a dessert.
Instructions
Cook fava beans in boiling water for 1 minute or until tender.
Drain, and rinse with cold water.
Remove tough outer skins from beans, and discard skins.
Combine olive oil, chopped mint, lemon rind, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk.
Heat 2 tablespoons water in a medium saucepan over medium-high heat, and add beans to pan. Cook 2 minutes or until beans are thoroughly heated.
Add beans to juice mixture, and toss to coat.
Thread lamb onto 12 (8-inch) skewers. Coat lamb with cooking spray; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
Place skewers on grill rack coated with cooking spray; grill 7 minutes or until lamb is done, turning occasionally.
Serve with salad and lemon wedges.