Za'atar lamb with warm chickpea salad | Women's Weekly Food

Ingredients

• 1 cup (200g) dried chickpeas
• 1 bay leaf
• 800 grams lamb backstraps
• 1/4 cup (60ml) olive oil
• 1 tablespoon sumac
• 1 tablespoon toasted sesame seeds
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried marjoram leaves
• 1 teaspoon sweet paprika
• 20 grams butter
• 12 baby onions (300g), halved
• 1 carrot (180g), chopped finely
• 2 trimmed celery stalks (200g), chopped finely
• 2 fennel bulbs (400g), trimmed, sliced thinly
• 1 cup firmly packed fresh flat-leaf parsley
• 1 teaspoon dijon mustard
• 1/4 cup (60ml) lemon juice