grilled lamb patties, followed by an ice cream treat

For the lamb I pureed together fresh bread crumbs softened in milk, onion, garlic, egg white, ground lamb, ground pork, and salt and pepper.  I did this the night before - it makes a kind of sausage.  I formed it into patties and grilled 6-8 minutes.  The salsa verde was a puree of lemon zest, lemon juice, salt, hot red pepper flakes, fresh parsley, mint, oregano, and olive oil.

This was our fun dessert:

Coffee Chocolate Crunch Fantasia

Serves 4.  This deconstructed ice cream creation was in the July 2012 issue of Sunset magazine.

            ¼ c. cold whipping cream

            1 Tbs. coffee liqueur

            1½ Tbs. powdered sugar

            1 c. chocolate sauce

            2 tsp. instant espresso

            1 Tbs. dark rum

            12 small (about 2 Tbs. each) scoops premium coffee ice cream

            ⅓ c. very coarsely chopped well-toasted salted macadamia nuts

            4 thin, flaky waffle cookies or 2 small waffle ice cream cones,

              crushed into cornflake-size pieces

            3 Tbs. cacao nibs (optional)

Whisk cream and coffee liqueur together in a medium bowl.  Sift in powdered sugar and whisk until soft peaks form.  Chill.

Stir chocolate sauce and espresso together in a small saucepan over medium heat.  Cook, stirring, until warmed through.  Stir in rum and reduce heat to low.

Put 3 scoops ice cream on each of 4 plates and top with whipped cream.  Spoon a thick band of chocolate sauce along the side of the plate.  Scatter plates with toasted macadamia nuts, cookie crumbs, and cacao nibs, if using.