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1
For the chickpea salad, place the chickpeas in a large bowl of cold water. Let stand overnight. Drain.
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2
Cook the chickpeas and bay leaf in a medium saucepan of boiling water, uncovered, until just tender. Drain. Rinse under cold water, then drain again.
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3
Meanwhile, for the za'atar lamb, combine oil, sumac, seeds, dried herbs and paprika in a large bowl. Add the lamb; turn to coat. Cover and refrigerate for 30 mins.
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4
Heat the butter and 2 tbsp of the oil in a large skillet on medium heat. Cook the onion, stirring, for about 10 mins or until lightly browned and softened. Add the carrot, celery and fennel; cook, stirring, until the vegetables are just tender.
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5
Meanwhile, cook the lamb on a heated oiled grill pan (or in a skillet or on the grill) until browned and cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins. Slice the lamb thickly.
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6
For the sumac dressing, whisk remaining 1/4 cup oil, lemon juice, sumac and mustard in a small bowl.
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7
Add the chickpeas, parsley and half of the dressing to the vegetables in the skillet. Cook, stirring, until heated through. Divide the chickpea salad among serving plates. Top with the lamb and drizzle with the remaining dressing.
