|  home | feedback | help          
Chef Ian Schnoebelen of Iris – New Orleans, LA
Chef Ian Schnoebelen
321 North Peters Street
New Orleans, LA 70130
(504) 299-3944
Black Pepper Rubbed Lamb Loin Chops with Lentils Du Puy, Fava Beans, and Wild Mushrooms
+ Click image to enlarge

Black Pepper-Rubbed Lamb Loin Chops with Lentils du Puy, Fava Beans, and Wild Mushrooms
Chef Ian Schnoebelen of Iris – New Orleans, LA
Adapted by
April 2009
Yield: 3 Servings


Lentils and Fava Beans:
¼ cup lentils du Puy              
Kosher salt
¼ cup shelled fava beans                   
Vegetable oil
2 tablespoons brunoise carrot                                     
2 tablespoons brunoise celery                        
2 tablespoons brunoise leek, white part only             
½ cup chopped wild mushrooms
6 ounces veal stock                            
1 ounce cold unsalted butter              

Lamb Chops:
6 4-6 ounce lamb loin chops  
Coarsely ground black pepper
Kosher salt
Vegetable oil

Lemon-Rosemary Sofrito:
3 tablespoons extra virgin olive oil    
½ teaspoon grated lemon zest                        
½ teaspoon chopped fresh rosemary
¼ teaspoon chopped garlic    


For the Lentils and Fava Beans:
Put the lentils in a small pot and cover with water; bring to a boil and cook until just soft, about 10 minutes. Drain and spread out in a pan to cool. Meanwhile, in another pot, bring to a boil 2 quarts liberally salted water. Add the fava beans and cook for 5 minutes; drain the beans and shock in ice water. Peel the outer shells and reserve the beans.

Heat vegetable oil in a sauté pan, and sweat the carrots, celery, and leeks for 2 minutes; transfer to a pan or plate and reserve. Put a medium skillet over heat until hot. Add 1 tablespoon vegetable oil to the pan and add the mushrooms; cook until browned. Turn down the heat; add the reserved lentils, vegetables, and fava beans and add the veal stock.  Cook until most of the liquid has evaporated. Stir in the butter until emulsified. Season with salt and set aside, keeping warm. 

For the Lamb:
Preheat the grill. Season the lamb with salt and coat with the black pepper; spray minimally with vegetable oil. Grill to desired temperature.

For the Lemon-Rosemary Sofrito:
Heat a small skillet. Add all the ingredients together and cook until the garlic is lightly browned. 

To Assemble and Serve:
Put lentil and fava bean mixture on the plates, place 2 lamb chops on top, and drizzle with the sofrito.

  • Rising Star: Chef Drew Belline of Floataway Café
  • Rhubarb: About Rhubarb and More Recipes
  • Fleur de Lys’s Chef Hubert Keller’s Recipe for Spiced Fava Beans
  • Photo Gallery: Chef Brandon Sharp of Solbar – Calistoga, CA

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy