There's something special about the aroma of a BBQ on a warm summer's evening.
Even more so, for me, if that aroma is of Lamb.
Above was last night's offering; a whole breast of local Lamb, liberally sprinkled with ground Cumin, dried herbs, and some Fleur de Sel. What could be simpler.
All it needed was some Taboulé, and a glass of red.
Yesterday we also had our first bunch of the new season's Green Asparagus. Does lockdown-life get any better?