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