Ingredients for Lebanese Baked Lamb And Potatoes
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How to Make Lebanese Baked Lamb And Potatoes
- Preheat oven to 400°F (200°C).
- Spread 2 tablespoons of olive oil in a medium-sized (9x13 inch) oven-safe baking dish.
- In a large bowl, combine 1 lb ground lamb, 1/2 cup finely chopped onion, 1/4 cup finely chopped parsley, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cinnamon, salt and pepper to taste. Mix well.
- Spread the lamb mixture evenly in the prepared baking dish, no more than 1 cm thick.
- Bake for 20 minutes.
- Remove from oven. Add 1 (28 ounce) can crushed tomatoes, 1/2 cup water, 2 tablespoons tomato paste, 2 tablespoons lemon juice, 1/2 teaspoon paprika, salt and pepper to taste. Stir gently to combine.
- Return to the oven and bake for 10 minutes. Reduce oven temperature to 350°F (175°C) and continue to cook for another 30-40 minutes, or until the lamb is cooked through and the sauce has thickened.
- While the lamb is baking, peel and cut 2 lbs potatoes into 1-inch cubes. Deep fry until golden brown and crispy. Drain on paper towels.
- Once the lamb is cooked, arrange the fried potatoes on top of the lamb and bake for a final 5 minutes to heat through.
- Serve hot. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
42g
Fat
79g
Carbs
21g
