One of my husband’s favorites, who is Middle Eastern. Serve the tahini sauce with pita bread for dipping.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground lamb
- ½ large onion, minced
- ½ cup minced fresh parsley
- 1 ¼ teaspoons salt
- ¾ teaspoon ground allspice
- ¾ teaspoon ground black pepper
- 2 tablespoons vegetable oil, or as needed
- 5 potatoes, peeled and sliced into rounds
- salt to taste
- 2 cloves garlic, crushed and peeled
- 2 lemons, juiced
- 1 ½ cups water
- ½ cup tahini
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch long pieces and arrange in a baking pan.
- Bake in the preheated oven for 15 minutes.
- While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
- Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
- Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
- Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
- Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.
- Add water to sauce during baking time if it begins to dry out.
Nutrition Facts
| Calories | 720 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 12 g |
| Protein | 31 g |
| Saturated Fat | 10 g |
| Sodium | 1471 mg |
| Sugars | 3 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |