- 4 cups shelled fava beans (about 8 pounds unshelled)
- 1 1/2 teaspoons extravirgin olive oil
- 1 tablespoon chopped fresh mint
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons water
- 1 1/2 pounds leg of lamb, trimmed and cut into 1-inch cubes
- Cooking spray
- 6 lemon wedges
- calories 284
- caloriesfromfat 33 %
- fat 10.3 g
- satfat 4.3 g
- monofat 4.5 g
- polyfat 0.7 g
- protein 24.8 g
- carbohydrate 23 g
- fiber 6.3 g
- cholesterol 53 mg
- iron 3.1 mg
- sodium 442 mg
- calcium 51 mg
How to Make It
Cook fava beans in boiling water for 1 minute or until tender. Drain, and rinse with cold water. Drain. 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.
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