羊肉Fillets with Favas and Spring Vegetables

在中型的沸水锅中，将法瓦豆浸泡直至几乎没有嫩，约2分钟；保留1杯烹饪水。在冷的流水下排干并冷却，然后将豆子剥落。留出1/3杯的装饰。将剩余的豆类转移到食物加工机上。亚搏电竞加入1/2杯预留的烹饪水并果泥直至光滑，并根据需要添加更多的水，以达到平稳的稠度。用盐和胡椒粉调味。将法瓦果酱刮入一个小碗中，并保持温暖。

Preheat the oven to 350°. Season the lamb with salt and pepper. In a large ovenproof skillet, heat the olive oil with 1 tablespoon of butter. Add the lamb and cook, turning once, until browned, 2 to 3 minutes per side. Transfer the skillet to the oven and cook the lamb for about 5 minutes longer, until a thermometer inserted in the thickest part registers 125° for medium-rare. Transfer the lamb to a work surface and let stand for 5 minutes.

与此同时,在一个中等saucepan, heat the remaining 2 tablespoons of butter until the foam subsides. Add the carrots and chicken stock and cook over moderate heat, stirring occasionally, until the carrots begin to soften, 3 to 5 minutes. Add the peas and cook until just warmed through, about 3 minutes. Remove the saucepan from the heat, stir in the chopped mint and season with salt and pepper. Spoon any lamb juices from the skillet into the peas.

Spoon the fava puree onto 4 plates. Thinly slice the lamb across the grain and transfer to the plates along with the carrots and peas in their sauce. Top with the reserved fava beans and mint leaves and serve.