Za’atar roasted leg of lamb
with pomegranate seeds, chickpeas and mint
INGREDIENTS Serves 4 Lamb
1 kg (21⁄4lb) half a lamb leg joint y with the bone in (about 500g/1lb 2oz meat when cooked)
4 tablespoons za’atar Sea salt y y and freshly ground black pepper
1 tin chickpeas (400 g/14 oz) y 250g (9 oz) pomegranate seeds y 250g (9 oz) fresh cherry tomatoes y 1 cucumber, deseeded and diced y 1 bunch of fresh mint, finely y sliced 1 bunch of fresh y coriander, chopped
1 teaspoon deseeded y and diced green chilli
2 teaspoons fresh y lemon juice
1 tablespoon y extra virgin olive oil 1 y teaspoon za’atar METHOD 1 Preheat the oven to 140°C/275°F/gas 1. Meanwhile, place the lamb joint in a roasting tray and rub the meat with the za’atar (spice mixture). Place in the centre of the oven and cook for 31⁄2–4hrs, regularly basting with the fat that renders down from the lamb leg.
2 For the last 30mins, turn the oven up to 220°C/425°F/gas 7. 3 When you remove the lamb from the oven, wrap in tin foil and allow to rest for 30mins. 4 Then shred the lamb with a large fork and set aside, keeping warm.
5 While the lamb is roasting, mix all the ingredients for the chickpea salsa together in a bowl and season well.
6 Serve the shredded lamb on a platter with the salsa.