Za'atar Lamb, Braised Vegetables and Chickpeas - North African

Time

Prep 20 min · Cook 40 min · 60 min total

Difficulty

hard

1. 1

   Place chickpeas in a large bowl of cold water and soak overnight. Rinse and drain. Cook the chickpeas and bay leaf in boiling water until just tender. Rinse and drain well.

2. 2

   Place the lamb, 2 tbsp of the olive oil, sumac, sesame, dried herbs and paprika in a large ziploc bag and close. Massage the rub into the meat for 4-5 minutes before refrigerating for at 45 minutes (or a little longer).

3. 3

   Place all the dressing ingredients in a screw top jar, close it, then shake well and set aside.

4. 4

   Heat butter and remaining olive oil in a large frying pan / skillet. Cook the onions for around 10 minutes or until soft and lightly browned. Add the carrot, celery and fennel then cook until veggies and just tender - stir well to avoid burning or sticking!

   10 min
5. 5

   Cook the lamb in batches on a hot, well oiled grill plate, until browned and cooked how you like it. Cover and let rest for 5 or so minutes before carving into generous slices.

6. 6

   Just before serving, combine the chickpeas, parsley and 1/2 the dressing with the veggies, cook until heated through (stirring well).

7. 7

   Divide salad between 4 plates, place sliced lamb on top and drizzle with remaining dressing.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.