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Za'atar lamb

Name: Za'atar lamb
Cook time: 25 min
Yield: 4

with matbukha orzo and feta whip

Ready in around 25 mins

RECIPE FACT:

While originally being the name of a plant, za’atar has become known as a mix of spices commonly used all over the Arab world. Tip: Be mindful of the heat in the harissa if you prefer your food milder, omit or serve on the side.

Nutritional Info:

Energy: 2628kj (629Kcal)
Protein: 42g
Carbohydrate: 50g
Fat: 27g
Contains: Gluten, Milk, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil. Preheat oven to 210°C (fanbake).
1. TO COOK THE ORZO:

Once the water is boiling, add the semolina orzo to the pot and cook for 6-7 mins until al dente. Drain well into a colander, drizzle with oil to stop the orzo from sticking and set aside.
2. TO PREPARE AND COOK THE VEGETABLES:

Line an oven tray with baking paper. Cut the cauliflower in small pieces and place onto the tray. Drizzle with oil, season with salt, sprinkle a 1/3 of the za’atar seasoning over the cauliflower and toss to coat well. Bake in the oven for 18-20 mins. Finely chop the curly parsley and set aside.
3. TO COOK THE LAMB:

Heat a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the premium lamb mince, season with salt and remaining za’atar seasoning. Cook for 4-5 mins, breaking up any large clumps of meat with a wooden spoon. Turn the heat to medium, add the matbukha sauce and baby spinach, cook for 2 mins. Add the orzo and cook for an extra minute.
TO SERVE:

Spoon za’atar lamb and matbukha orzo into bowls. Top with roasted cauliflower. Dollop with feta yoghurt whip and green harissa (see tip). Sprinkle over the parsley.