Herb-Crusted Leg of Lamb with Celery Root, White Cabbage and Garlic

Peruvian-inspired comfort food: tender leg of lamb paired with celery root, white cabbage and garlic and arborio rice, finished with fresh bay leaf and a hit of za'atar. 1. Pat the leg of lamb dry and season with sea salt, za'atar. 2. Heat vegetable oil in a heavy pan and grill the leg of lamb until it develops a deep golden crust, about 15 minutes. 3. Add celery root, white cabbage and garlic to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the arborio rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of white vinegar before serving hot.