Spring Lamb with Artichokes, Fava Beans, and Yogurt

Spring Lamb with Artichokes, Fava Beans, and Yogurt
Photo by Colin Clark


  • 10 oz. morel or shiitake mushrooms, cleaned (stems removed if using shiitakes) and sliced
  • Pinch of cayenne pepper
  • 2 racks of lamb, about 1-¼ lb. each, chine bones removed, and meat trimmed of all but a thin layer of fat
  • 2 sprigs fresh rosemary, leaves stripped from the branch
  • 6 Tbs. dry vermouth
  • 1 jar of hot goat horn peppers in oil (or any mild or hot peppers packed in oil of your choice)
  • 1 Tbs. unsalted butter
  • + 14 more ingredients
    • 10 medium cloves garlic, peeled and lightly pressed to split
    • 2 cups whole-milk Greek-style yogurt, stirred until smooth
    • Zest of 1 lemon (removed with a vegetable peeler)
    • Juice of 1 lemon
    • 2 tsp. finely grated lemon zest
    • Kosher salt
    • ¼ tsp. crushed red pepper flakes (optional)
    • 6 Tbs. extra-virgin olive oil
    • 2 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 1 cup fresh or frozen fava beans, peeled
    • ½ cup lower-sodium chicken broth
    • 1 Tbs. coarsely chopped fresh thyme
    • 6 oz. jar marinated artichokes, drained

Place the lamb in a baking dish. Combine the olive oil, lemon zest and juice, garlic, rosemary, and red pepper flakes in a medium bowl and mix well. Rub the marinade into the meat to coat all sides evenly. Cover with plastic wrap and refrigerate for at least 4 and up to 24 hours.

View full recipe at Fine Cooking


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