One of my Middle Eastern husband's favorite meals. Serve with pita bread to dip in the tahini sauce.
Ingredients
- ground lamb: 1 pound
- onion: 0.5 piece (minced)
- fresh parsley: 0.5 cup (minced)
- ¼ teaspoons salt: 1 piece
- ground allspice: 0.75 tsp
- ground black pepper: 0.75 tsp
- vegetable oil: 2 Tbsp (or as needed)
- potatoes, peeled and sliced into rounds: 5 piece
- salt: (to taste)
- garlic, crushed and: 2 clove (peeled)
- lemons: 2 piece (juiced)
- ½ cups water: 1 piece
- tahini: 0.5 cup
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Bake in the preheated oven for 15 minutes.
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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.
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Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
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Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
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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.
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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.
