Golden Crusted Lebanese Lamb Bake with Crispy Potatoes 🌟

Sure, let’s delve into the tantalizing world of Lebanese cuisine with this mouthwatering recipe for Lebanese Baked Lamb and Potatoes! 🍽️

Lebanese Baked Lamb and Potatoes

Overview:

• Preparation Time: 15 minutes
• Cooking Time: 1 hour and 10 minutes
• Total Time: 1 hour and 25 minutes
• Servings: 4 servings
• Cuisine: Lebanese, Middle Eastern
• Category: Lunch/Snacks
• Keywords: Lamb/Sheep, Potato, Vegetable, Meat, Lebanese, Middle Eastern, Kosher, Potluck, Weeknight, Oven

Ingredients:

• 800g lamb, minced
• 1 bunch parsley, finely chopped
• 1 onion, finely chopped
• 2 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 kg potato, thinly sliced
• 1/4 cup lemon juice
• Salt and pepper to taste
• 1 cup water
• 1 cup tomato puree
• 1 cup tomatoes, diced
• Oil for frying

Instructions:

1. Preheat the Oven:

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   • Start by preheating your oven to a hot temperature. Meanwhile, spread some oil in a medium-sized oven tray to prepare it for baking.

2. Prepare the Kafta Mixture:

   • In a mixing bowl, combine the minced lamb, finely chopped parsley, chopped onion, paprika, and ground cinnamon to create the flavorful kafta mixture.

3. Spread the Kafta Mixture:

   • Once the mixture is well combined, spread it evenly in the oiled tray, ensuring it’s no more than 1 cm thick. This will ensure even cooking and delicious results.

4. Bake the Kafta:

   • Place the tray in the preheated oven and bake the kafta mixture for approximately 20 minutes, allowing it to cook through and develop a golden crust.

5. Prepare the Tomato Sauce:

   • After 20 minutes, remove the tray from the oven and add the diced tomatoes along with their juices, water, tomato puree, lemon juice, and a pinch of salt and pepper to taste.

6. Continue Baking:

   • Place the tray back in the oven and bake for another 10 minutes. Then, lower the heat to medium and continue baking for an additional 30-40 minutes, or until the lamb is fully cooked and the tomato sauce has thickened to perfection.

7. Fry the Potatoes:

   • While the kafta is baking, heat oil in a frying pan and fry the thinly sliced potatoes until they are golden brown and crispy. Once fried, transfer them to a plate lined with kitchen paper to drain any excess oil.

8. Assemble and Bake:

   • When the kafta is ready, arrange the fried potatoes on top of the baked kafta mixture in the tray. Return the tray to the oven and bake for an additional 5 minutes to allow the flavors to meld together.

9. Serve Hot:

   • Once baked to perfection, remove the tray from the oven and serve the Lebanese Baked Lamb and Potatoes hot, garnished with fresh parsley if desired.

Nutritional Information (Per Serving):

• Calories: 873.8
• Fat: 41.5g
  • Saturated Fat: 15.9g
• Cholesterol: 195.8mg
• Sodium: 271.1mg
• Carbohydrates: 64.4g
  • Fiber: 9.9g
  • Sugar: 10.7g
• Protein: 61g

Tips:

• For a lighter version, you can bake the potatoes instead of frying them. Simply toss the thinly sliced potatoes in olive oil and your favorite seasonings before arranging them on top of the kafta mixture and baking as directed.
• Serve this dish with a side of fluffy rice, a crisp salad, or warm pita bread to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave until heated through before serving.

Enjoy the flavors of Lebanon with this delicious Lebanese Baked Lamb and Potatoes recipe! 🌟