Lamb shoulder with greens and beans from Seasonal Menus at The New York Times by David Tanis

  • fava beans
  • rosemary
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute frozen edamame, baby lima beans, or green peas for fava beans; bone-in lamb shoulder chops for boneless lamb shoulder; dry red wine for dry white wine; lamb broth for chicken broth; and kale or spinach for chard.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen edamame, baby lima beans, or green peas for fava beans; bone-in lamb shoulder chops for boneless lamb shoulder; dry red wine for dry white wine; lamb broth for chicken broth; and kale or spinach for chard.

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