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

• 2 teaspoons ground sumac
• 2 teaspoons ground coriander
• 2 teaspoons ground fennel seed
• 2 teaspoons ground Aleppo pepper
• 1 whole leg of goat, bone in (about 4 1/2 pounds)
• Kosher salt
• 1 pound fresh chickpeas, in the shell
• 4 spring onions
• 10 sprigs sorrel, washed well
• 2 tablespoons extra-virgin olive oil

1. Preheat the oven to 375F.
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. Roast the goat until the internal temperature reaches 130F on a meat thermometer, about 1 hour.
4. Remove the goat from the oven and allow to rest for at least 30 minutes before carving.
5. To make the chickpeas, bring a pot of salted water to a rapid boil and prepare an ice-water bath.
6. Remove the chickpeas from their outer shells.
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. Transfer immediately to the ice bath to cool.
9. Drain.
10. Carefully rub off their skins, trying to keep the chickpeas whole as you do.
11. You should end up with a generous cup of chickpeas.
12. Peel and trim the onions, then cut crosswise into 1/4-inch slices.
13. Roughly chop the sorrel.
14. Heat the olive oil in a saute pan over medium heat.
15. Add the onions and cook gently over medium-low heat until tender, 8 to 10 minutes.
16. Season with salt, then fold in the chickpeas and remove from the heat.
17. Transfer the mixture to a bowl to cool before adding the sorrel.
18. Check the seasoning.
19. This dish is best served at room temperature.

ground sumac, ground coriander, ground fennel, ground aleppo pepper, kosher salt, chickpeas, spring onions, sorrel, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/zatar-rubbed-leg-of-goat-with-fresh-chickpeas-spring-onion-and-sorrel-383916 (may not work)