• PURÉE
• Fine sea salt
• 1 1/2 cups shelled fresh fava beans (1 1/2 to 1 3/4 pounds in pods) 
• 1 1/4 cups fresh shelled or frozen peas
• 3 1/2 tablespoons extra-virgin olive oil
• 5 large mint leaves
• Freshly ground black pepper
• 1 cup freshly grated Pecorino Toscano or Grana Padano cheese
•  
• LAMB CHOPS
• 8 (1/2-inch-thick) lamb shoulder chops

FOR PURÉE: Bring a medium saucepan of salted water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking. Drain beans, then gently peel and discard skins. 

Set a fine-mesh sieve over a bowl. In a medium saucepan, bring 1 1/2 cups water to a boil. Add peas, beans, 1 tablespoon oil, mint, 1/4 teaspoon salt and generous grinding of pepper. Return water to a boil and cook until peas and beans are tender, about 4 minutes. Reserving cooking liquid, strain vegetables through sieve. Transfer vegetables to the bowl of a food processor; add 2 tablespoons cooking liquid, 1 tablespoon oil, cheese and  1/2 teaspoon salt; purée until smooth. Adjust seasoning to taste.

FOR LAMB CHOPS: Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 4 chops to skillet; cook to desired doneness, 3 to 4 minutes per side, depending on thickness of chop, for medium-rare. Transfer to platter; cover loosely with foil. Repeat with remaining chops. Serve warm with purée. 

Photo by Ellen Silverman

Food styling by Maggie Ruggiero; prop styling by Amy Wilson