Za'Atar Lamb, Braised Vegetables & Chickpeas - North African - cooking recipe

Ingredients

200 g dried garbanzo beans
1 bay leaf
800 g lamb backstraps
60 ml olive oil
1 tablespoon sumac
1 tablespoon toasted sesame seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon sweet paprika
20 g butter
12 baby onions, halved
1 large carrot, diced small
2 celery ribs, trimmed & diced small
2 small fennel bulbs, trimmed & sliced thin
1 cup fresh flat leaf parsley (firmly packed)
Dressing
1 tablespoon sumac
1 teaspoon Dijon mustard
60 ml olive oil
60 ml lemon juice

Preparation

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.