Za'Atar Lamb, Braised Vegetables & Chickpeas - Nort

Name: Za'Atar Lamb, Braised Vegetables & Chickpeas - North African
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place chickpeas in a large bowl of cold water and soak overnight. Rinse and drain.
2
Cook the chickpeas and bay leaf in boiling water until just tender. Rinse and drain well.
3
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).
4
Place all the dressing ingredients in a screw top jar, close it, then shake well and set aside.
5
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!
6
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.
7
Just before serving, combine the chickpeas, parsley and 1/2 the dressing with the veggies, cook until heated through (stirring well).
8
Divide salad between 4 plates, place sliced lamb on top and drizzle with remaining dressing.

1147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 200 g dried garbanzo beans, 1 bay leaf, 800 g lamb backstraps, 60 ml olive oil, and more.

Yes, Za'Atar Lamb, Braised Vegetables & Chickpeas - North African falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions