Lamb with Chick Peas

It’s up to you whether you use whole noisette rolls, which you roast and then slice, or individual noisette discs, which you grill, griddle or fry; the former taste better, but the latter look better. I can never carve from the entire rolled joint without it unfurling all over the place, but of course you do get the tender, uncharred sides from the middle of the roll. When you cook the individual noisettes, you’re sealing each slice in the heat. But the marinade will help to make it tender.