Quick & Easy

Za’atar lamb with warm chickpea salad

Za'atar lamb with warm chickpea salad from Australian Women's Weekly.
za'atar lamb with warm chickpea salad
1H 25M



1.Place chickpeas in large bowl of cold water; stand overnight. Drain.
2.Cook chickpeas and bay leaf in medium saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
3.Meanwhile, place lamb, 2 tablespoons of the oil and combined sumac, seeds, dried herbs and paprika in large bowl; toss to coat lamb. Cover; refrigerate 30 minutes.
4.Make sumac dressing. Combine ingredients in screw-top jar; shake well.
5.Heat butter and remaining oil in large frying pan; cook onion, stirring, about 10 minutes or until browned lightly and softened. Add carrot, celery and fennel; cook, stirring, until vegetables are just tender.
6.Meanwhile, cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover; stand 5 minutes. Slice lamb thickly.
7.Just before serving, combine chickpeas, parsley and half of the dressing with vegetables; cook, stirring, until heated through. Divide chickpea salad among serving plates; top with lamb, drizzle with remaining dressing.

Za’atar, a mixture of toasted sesame seeds, dried marjoram, thyme and sumac, can be found already blended in Middle-Eastern food stores. Alternatively, you can make your own blend, as we have here. Sumac, a purple-red, very astringent spice, adds a tart, lemony flavour to dips and dressings and goes well with barbecued meats.


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