Lentils and Fava Beans:
¼ cup lentils du Puy
¼ cup shelled fava beans
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
6 4-6 ounce lamb loin chops
Coarsely ground black pepper
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.