Jun 08 2026
Restaurants›Boulevard Kitchen & Oyster Bar›Lamb Duo Recipe

Lamb Duo Recipe

Inspired by Boulevard Kitchen & Oyster Bar
Time1h
Serves4

charcoal grilled rack, stewed chickpeas and peppers, house made merguez, fresh peas, fava beans, labneh

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Ingredients

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Meat

Legumes and Vegetables

Dairy

Spices and Condiments

Method

Preparing the Lamb

  1. 1

    Grill the Rack of Lamb

    Preheat the charcoal grill. Rub the rack of lamb with olive oil, garlic, cumin, paprika, salt, and black pepper. Grill for about 15-20 minutes, turning occasionally, until the desired doneness is reached. Let it rest for 5 minutes before slicing.

Cooking the Chickpeas and Peppers

  1. 2

    Stew the Chickpeas and Peppers

    In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped red bell peppers and cook until soft. Stir in cooked chickpeas, salt, and pepper. Add water if needed to create a stew-like consistency, and simmer for 15 minutes.

Cooking Merguez and Vegetables

  1. 3

    Cook the Merguez and Fresh Vegetables

    In a skillet, cook the homemade merguez sausage over medium heat until browned and cooked through. Add fresh peas and fava beans, and cook for another 5 minutes until the vegetables are tender.

Plating

  1. 4

    Serve

    On a large platter, arrange the sliced rack of lamb, stewed chickpeas and peppers, cooked merguez with peas and fava beans, and dollops of labneh. Garnish with additional herbs if desired.

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