220 Triathlon

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

Chickpea salsa

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.

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