1 cup full fat Greek yogurt
1 clove grated garlic
1 tablespoon fresh lemon juice
1 dash salt and pepper
1 large bunch spinach, swiss chard or mustard greens
6 tablespoon olive oil
1lb Bean Hollow Grassfed ground lamb
3 cloves minced garlic
1 teaspoon cumin seed
1 15 oz can chickpeas
1 teaspoon crushed red pepper flakes
2 quartered fresh tomatoes
YOGURT SAUCE: Combine the yogurt, grated garlic, and lemon juice in a small bowl. Season with salt and black pepper and set aside. Garlicy yogurt can be made 5 days ahead and refrigerated; just know the garlic flavor will intensify.
CHICKPEAS AND LAMB:
Separate the leaves and stems from your greens, then thinly slice the stems and tear the leaves into 2-inch-ish pieces and set aside.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
Add the lamb, minced garlic, and cumin, and season with salt and black pepper. Using a wooden spoon or spatula, break up the lamb as it cooks until it’s browned and crispy, 8 to 10 minutes (the lamb will not be rare here; that’s more than okay because it will be crispy, and in times like these, crispy is better than rare). Using a slotted spoon, transfer the lamb to a bowl, leaving the drippings behind.
Combine the remaining 4 tablespoons olive oil, the chickpeas, and red pepper flakes in the skillet with the lamb drippings and season with salt and black pepper. Cook, shaking the skillet occasionally, until the chickpeas are very well browned and starting to crisp up, 8 to 10 minutes.
Return the lamb to the skillet and toss with the other ingredients, letting everything mingle together.
Remove from heat and transfer to a large serving bowl, leaving anything in the skillet behind (you’re not done with that skillet).
Add the chopped stems to the skillet and season with salt and black pepper. Cook a minute or two, just to soften slightly; they should stay pretty crunchy and fresh. Add the leaves and toss to coat until just wilted, 30 seconds or so. Season with salt and black pepper, if needed.
To assemble a very lovely dinner bowl, smear yogurt sauce onto the bottoms of four bowls and top with the chickpea and lamb mixture, sautéed greens, and tomatoes.
NOTE: I’ve tried to cheat the amount of olive oil here, always astonished that I’d need that much to get the chickpeas to be truly delicious, but it’s true. With too little oil, they’ll burn before they crisp and become soggy rather than crunchy.