Monday, 28 July 2008

Lamb & beans




Fab summer weather calls for fab seasonal barbecues. So tonight I took a word of advice from Peter the Greek and massaged a nice rack of lamb with some herbed sea salt. Mine was more rosemary than herb, so it didn't get the sparkling jewel-like appearance that his did! But it tasted good. The rosemary was so lovely and fragrant when I picked it!

Some aubergine went on the Weber alongside the lamb, and while Paul handled all the outdoor cooking, I prepared some broad beans.

I probably came upon this recipe somewhere else, but I can't think where, so please put your hand up if you aren't getting credit, but I choose to call them:

Seethed broad beans

Put a shot glass of good olive oil over a very low heat and add as many whole peeled cloves of garlic as you like to eat (about 3 each, with us). As you peel the inner skin from your broad beans, drop them into the oil. They should be half frying, half stewing. When they are all in, give them a good shake, add water to just about cover, a sprinkling of herbs (I wanted mint but it has died so I used dried dill) and a little salt and then seethe (bubble furiously) for about 5 minutes or until nearly all the liquid has gone. Serve lukewarm. A side dish, but with some crumbled sheeps cheese would make a stonking bruschetta topping.

11 comments:

Peter M said...

That was quick! See how delicious the meat gets with the herbed salt getting in there?

Try it with other fresh herbs...same kind of effect..deliciousness!

The Cat's Mother said...

Lamb & beans is a favorite - but I've never had the broad beans with lamb (don't often see them fresh).

Darius T. Williams said...

Believe it or not - but I'VE never ever heard of broad beens. But w/that recipe, especially that half frying/half stewing bit - they sound like they'd be good. Pancetta maybe?

-DTW
www.everydaycookin.blogspot.com

Foodycat said...

Hi Darius - I think in America you call them fava beans, if that helps!

Heather said...

I love broad beans. I'm growing some runner beans that are similar (they're shelling beans, anyways). This is a pretty meal that just reminds me so much of a classic English springtime. In the summer.

JennDZ - The Leftover Queen said...

That looks great! What a nice summer BBQ dish! Peter rules!

Foodycat said...

Yeah, Peter is ace. And the broadbeans were delicious!

Heather - in the UK, runner beans aren't shelling beans!

kat said...

I'm cooking one of Peter's recipes tomorrow...don't you just love his food!

Teresa Cordero Cordell said...

Foodycat, thanks for stopping by my site. These copitas are also called sopes. I love your site. Everything looks delicious. Perfect menu for summer dining. Thanks for sharing.

Sarah said...

Thanks for the clarification on broadbeans being called fava beans in the US--I was just about to look up the term when I read your follow-up comment. You know my feelings on lamb, so I can promise you that I will give this recipe a try :)

Foodycat said...

Kat - I am thinking about doing Peter's fried oysters tonight!

Teresa - I am looking forward to having more of a poke around your site. Amazing dishes!

Sarah - go have a look at the original herbed salt. It looks so pretty! And it really does make the most of lamb

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