Charred Lamb with za'atar

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.