well i was looking for something to do tonight with the remaining small peaches i picked off the tree yesterday before they turned bad. i was talking to my friend elise today and had mentioned to her i had done a lemon/lemon thyme jam and she said ohh you should put that on lamb and roast it.
one trip to the market later and back
2 pound lamb roast was stuffed with bunches of thyme and rosemary, covered in the lemon jam and roasted with whole peaches. couscous with pine nuts as a side and that was that. i reduced the liquids in the pan with more herbs and used it as a sauce over the meat.
this would probably be a tagine of sorts if i had cubed the meat and you squint a bit, and maybe some pistachios in it wouldnt be amiss