Kifta and Potatoes with Tahini Sauce
Description
Seasoned lamb rolls are baked with potatoes and topped with a citrusy tahini sauce in this mouthwatering Middle Eastern kifta dish.
Ingredients
•
1 pound ground lamb
•
1/2 large onion, minced
•
1/2 cup minced fresh parsley
•
1 1/4 teaspoons salt
•
3/4 teaspoon ground allspice
•
3/4 teaspoon ground black pepper
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2 tablespoons vegetable oil, or as needed
•
5 potatoes, peeled and sliced into rounds
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salt to taste
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2 cloves garlic, crushed and peeled
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2 lemons, juiced
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1 1/2 cups water
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1/2 cup tahini
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1 teaspoon salt
•
1/2 teaspoon ground black pepper
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1 tablespoon olive oil
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Make lamb rolls: 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.
3
Bake in the preheated oven for 15 minutes.
4
Make potatoes: While meat is cooking, heat vegetable oil in a large frying pan over medium heat. Add potatoes; fry in hot oil until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
5
Remove lamb from the oven; drain and discard any fat from meat. Leave the oven on.
6
Make tahini sauce: Blend garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set sauce aside.
7
Arrange potatoes on top of lamb in the baking dish and pour sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
8
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.