Macedonian Lamb and Chick Peas

Yield: 4 servings.

21⁄4 cups cooked chick peas, drained, rinsed and warmed
1 cup California Ripe Olives, whole, pitted
1 cup diced, seeded tomatoes (1⁄2 inch)
1⁄4 cup lemon juice
1⁄4 cup chopped parsley
2 Tbsp. minced serrano peppers
1 lb. boneless leg of lamb, diced into 1” pieces
2 Tbsp. olive oil
2 tsp. minced garlic
1 1⁄4 tsp. kosher salt
1 eggplant, 12 oz., sliced into 3⁄4-inch thick discs

Combine chick peas, California Ripe Olives,

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