This was a little topping for the braised lamb shank. Seemed a bit unnecessary to me but I’m glad I did it. The lemon zest and the parsley just gave it even more complexity and the fresh spark really livened up the rest of the flavours in the dish.
3/4 cup flat-leaf parsley, minced
2 cloves garlic, minced
1 tbsp finely grated lemon zest
1 tsp fresh rosemary, minced
Mix. Voila 🙂
tarragon fields 