Slow Roasted Lamb with Bordeaux Caramel Recipe

To offset the decadent lamb, I served this with a saute of spring greens, which included baby artichokes, asparagus, spring onions and fresh chickpeas. Chickpeas, like lamb are an oft misunderstood food. Their other name “garbonzo bean” conjures up memories of all-you-can-eat salad bars with wilting, brown-edged iceberg lettuce, and creamy orange dressings.