Fried turkey pieces with thyme, rosemary, green garlic and lemon

This tasted truly like a summer in a Mediterranean herb garden. The lovely green garlic which we can only find in the spring, with fresh thyme and rosemary and a good squeeze of lemon created a really flavorful crust. Quite fast to throw together. Delicious, you'll see. 
I think we're getting a little fix on turkey, duck and goose lately. But hey, can't hurt :).
To maintain the flavor range (which is odd, as we usually favor contrast), we served these with a lovely side-dish of rosemary baked potatoes with green garlic. :)




Ingredients (serves 2):

• 2 large pieces of turkey file (300-400 g)
• 1 rosemary sprig
• 7-8 thyme sprigs 
• salt and pepper
• 1 green garlic head
• 2-3 tablespoons olive oil for frying
• juice from half a lemon

Start by sprinkling salt on the meat and just putting it to fry in the olive oil. Don't worry about cutting it, it'll be easier after it gets cooked a little:

Let it fry for 4-5 minutes on each side. Meanwhile chop the green garlic:

Pick the rosemary leaves and chop them too, then add them to the pan after the meat is mostly cooked:

After 2-3 minutes slice the meat into smaller bits (thinning it, eventually, if you notice that it's too thick to cook in the middle) and also add the picked thyme leaves:

Move them around in the pan, add the pepper and keep for another 2-3 minutes to infuse. Then add the chopped green garlic and lemon juice:

Mix well and keep frying (and stirring) for 2 more minutes. Transfer on serving plates and dig in! :)