Lamb With Garlic & Fava Beans

Prep Time
Cook Time
1h 30m
Ready In

"On 1 of our trips to the US nearly a decade ago, DH & I visited friends in Huntsville, AL. I found this recipe in Disa's "Mediterranean: Food of the Sun Cookbook" by Jacqueline Clark & Joanna Farrow. This is very easy-to-fix & lived up to its potential. Enjoy!"

Original recipe yields 8 servings


  • Serving Size: 1 (217.9 g)
  • Calories 558
  • Total Fat - 46.7 g
  • Saturated Fat - 18.3 g
  • Cholesterol - 124.2 mg
  • Sodium - 104.3 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.3 g
  • Protein - 29 g
  • Calcium - 46.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat 2 tbsp olive oil in a large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.

Step 2

Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min until soft. Return meat to pan w/any meat juice accumulated & combine w/onions.

Step 3

Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs until tender.

Step 4

Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.

Step 5

COMMENT: Remove garlic cloves? Why? Put all of them in my serving please.

NOTES: Lima beans may be used vs fava beans. I used fava beans & did not peel their wrinkled skin before serving. Just to check, I peeled a few & found I preferred them peeled for future efforts. I worried that the dish might run short of moisture, but that was unfounded & there was plenty of the rich brown sauce

Tips & Variations

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Mia in Germany

A delicious lamb and fava bean recipe! No fuss with fancy ingredients, easy to make and utterly yummy. I didn't have enough sherry so I added a bit red wine, but otherwise followed the recipe to the letter. The meat was melt in your mouth tender. We loved it! Thanks for sharing. Made for FYC game

review by:
(22 Sep 2017)