Za’atar elevates the flavor in the lamb ragout and the smoky harissa rounds the dish out. Za’atar La
Za’atar elevates the flavor in the lamb ragout and the smoky harissa rounds the dish out. Za’atar Lamb Ragout and smoked Harissa Chickpeas Ingredients1 box orecchiette5 tbsp. extra-virgin olive oil3 cloves of garlic1 small yellow onion2 tbs za’atar1 lb ground lamb1 cup dry red wine1 lb plum tomatoes, blanched peeled and cut in half1 cup plain sun-dried tomatoes, reconstituted in water, roughly chopped½ cup romano cheese, shredded1 cup smoked harissa chickpeas, crushed TT salt and red pepper flakesDirections1. Preheat oven to 425F2. Season tomatoes with 2 tbsp. extra-virgin olive oil and salt, roast in the oven until well caramelized, about 25 minutes. Set aside.3. In a pot sauté onion and garlic with remaining olive oil until translucent, about five minutes4. Then add lamb and sauté well until slightly brown.5. Deglaze with wine, reducing well and add roasted tomatoes, sun dried tomatoes and cover with water. 6. Season with salt and red pepper flakes to taste and simmer for 1 ½ hour. 7. Meanwhile, bring one large pot of water to boil and cook orecchiette according to package instructions8. Drain pasta and toss with lamb sauce. 9. Fold in cheese and serve with crushed chickpeas over the topRecipe and Photo Credit: Chef Lorenzo Boni -- source link
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