Summer Lamb

Lamb from this load. Prior to throwing the tidbits of lamb shoulder on a super hot grill pan/griddle, the pieces were marinated in olive oil, lemon zest, garlic, mint, rosemary, salt, and pepper. Cooking them just shy of medium helped to render any fat but still keep them tender enough not to require a steak knife. The green sauce that's shown below is parsley, mint, rosemary, lemon juice, olive oil, salt, and pepper all whirled together in a food processor. The herbs came from the yard and garden. It tasted like early summer.

For the chickpeas, they got a near 24 hr soak and were then simmered until they seemed nice. I didn't time it. They were finished in a viscous pork stock with some s & p and butter swirled in at the end. Simple, and, especially after mingling with the lamb juices, really nice. I don't know much about chickpeas except that I really like falafel and the Fig's brunch version where they're simmered with tomato and sausage. They'll make some more appearances.