A herb-heavy take on Lamb Bowl, built on za'atar and finished the way we like it. Ready in about 50 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the za'atar elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the pomegranate molasses and the rest of the za'atar flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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