Zaatar Lamb Braised Vegetables Chickpeas North African Recipes

ZA'ATAR LAMB, BRAISED VEGETABLES & CHICKPEAS - NORTH AFRICAN

Steps:

• 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.

CRUNCHY ROASTED ZA'ATAR CHICKPEAS

Steps:

• Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
• Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
• Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.