Sunday Night: Grilled Lamb, fava bean ragout

I actually started the lamb on Saturday morning by cutting the butterflied leg into serving-sized pieces and then marinating them in a mixture of: minced sweet onion, minced preserved lemon, garlic, fresh rosemary, salt, pepper, lemon juice, and olive oil. Yesterday I grilled the pieces over a hot fire until they had a good sear, then moved them to lower heat and cooked them to medium rare. We ate the lamb with a relish made from minced sweet onion (salted and rinsed) and finely chopped parsley.

I made a fava bean ragout by rendering the fat from some lardons; removing the crisped bacon pieces; adding some minced garlic, minced shallot and sauteeing for about a minute; adding shelled and skinned fava beans, salt, pepper, and some chicken stock; covering and cooking until the beans were soft. For the last couple of minutes, I removed the lid to evaporate the remaining stock. Just before serving, I added the bacon pieces back.

We also had brown rice and a green salad.

The lamb and the fava beans were both really, really good.

Wine: McLaren 2001 Linchpin Shiraz (this was an excellent pairing)