Lamb with Fava Beans and Artichokes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes 1-1/2 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 lb lamb shoulder chops, trimmed 1-1/2 teaspoons ground ginger 1 teaspoon ground saffron
2 cloves garlic, crushed 2 tablespoons vegetable oil ground pepper
3 cups water 2 lb fresh fava beans, shelled 1x14oz can artichoke hearts
rind of 1 preserved lemon 1 tablespoon lemon juice 10 small black or green olives



1 Place lamb chops in large heavy-based pan, with ginger, saffron, garlic, oil and pepepr.
2 Add water, cover and cook gently for 1-1/2 hours or until lamb is tender. If necessary add more water to keep the lamb immersed.
3 Remove lamb from cooking liquid. Skim off any fat.
4 Cook fava beans in boiling water until tender, about 6 minutes. Drain and set aside.
5 Reduce cooking liquid from lamb until sauce is thickened slightly.
6 Return the lamb, beans and reduced cooking liquid to pan. Add artichokes and preserved lemon rind cut into small pieces. Simmer uncovered over very low heat for about 15 minutes, until reheated.
7 Sprinkle with lemon juice and olives, to serve.

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