Zatar-Rubbed Leg of Goat with Fresh Chickpeas, Spring Onion, and Sorrel

1. 1

   Preheat the oven to 375F.

2. 2

   To prepare the goat, combine the sumac, coriander, fennel, and Aleppo in a small bowl and rub into the goat leg, being sure to cover the entire surface of the meat with the spice rub.

3. 3

   Roast the goat until the internal temperature reaches 130F on a meat thermometer, about 1 hour.

4. 4

   Remove the goat from the oven and allow to rest for at least 30 minutes before carving.

5. 5

   To make the chickpeas, bring a pot of salted water to a rapid boil and prepare an ice-water bath.

6. 6

   Remove the chickpeas from their outer shells.

7. 7

   Add the chickpeas to the boiling water and blanch for 5 to 6 minutes, or until just tender and the outer skin is loose.

8. 8

   Transfer immediately to the ice bath to cool.

9. 9

   Drain.

10. 10

    Carefully rub off their skins, trying to keep the chickpeas whole as you do.

11. 11

    You should end up with a generous cup of chickpeas.

12. 12

    Peel and trim the onions, then cut crosswise into 1/4-inch slices.

13. 13

    Roughly chop the sorrel.

14. 14

    Heat the olive oil in a saute pan over medium heat.

15. 15

    Add the onions and cook gently over medium-low heat until tender, 8 to 10 minutes.

16. 16

    Season with salt, then fold in the chickpeas and remove from the heat.

17. 17

    Transfer the mixture to a bowl to cool before adding the sorrel.

18. 18

    Check the seasoning.

19. 19

    This dish is best served at room temperature.

* Per serving · 4 servings · Values may vary.