2 pounds boneless lamb, cut into 1-inch chunks
1 head garlic, 4 cloves finely chopped
1 bunch fresh mint, coarsely chopped
1 bunch fresh parsley, coarsely chopped
½ cup extra virgin olive oil
Freshly ground black pepper
Chopped zest of 1 lemon
2 lemons, thinly sliced
2 baby artichokes, cut into quarters
Sea salt
Jesse Cool and Deanna Bayless for “The Oldways Table”