Melt the lard in a cast iron skillet over medium-high heat. Drop in rosemary and thyme, and allow them to sizzle in the hot fat until they crisp. Then remove and discard the herbs.
Toss the blanched almonds into the seasoned fat, stirring frequently, until they begin to brown and they release a deep nutty aroma.
Using a slotted spoon, remove the almonds from the pan and spoon them into a bowl. Toss them gently, while still hot, with salt and lemon zest. Allow them to cool, and then serve.
Notes
If you do not consume pork, you may substitute clarified butter or grass-fed ghee (available here) for lard.