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

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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).
  • Place all the dressing ingredients in a screw top jar, close it, then shake well and set aside.
  • 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!
  • 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.
  • Just before serving, combine the chickpeas, parsley and 1/2 the dressing with the veggies, cook until heated through (stirring well).
  • Divide salad between 4 plates, place sliced lamb on top and drizzle with remaining dressing.
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