The recipe I'm offering you today is my version of a dish my husband and I have had frequently at a favorite Lebanese restaurant. The restaurant's version, though, features beef, which you can substitute for the lamb, if you prefer. I like the lamb option, because it's a bit different and I think complements the mixture of spices and vegetables far better than beef. Speaking of spices and vegetables, onion, parsley, mint, cumin, and coriander give wonderful flavor to the dish. The potatoes, which are partially cooked in the microwave before layering on top of the lamb, come out nicely flavored and just a bit crispy. The star of the dish, though, is the tahini sauce, which provides rich, nutty, buttery flavor--without nuts or butter. This really is a delicious dish and is easy to put together, even on a weeknight. Try the lamb bake with a salad of chopped tomatoes, cucumbers, onions, mint, and parsley. Zucchini slices can bake alongside the lamb, if you'd like. Your tummy will be quite happy, and your wallet will thank you for not spending so much on take-out or restaurant meals.
Lamb and Potato Bake with Tahini Sauce -- Serves 4
3/4 pound of ground lamb (preferably lean)
1/4 cup of onion, minced or chopped fine
1/4 cup of chopped mint
1/4 cup of chopped parsley, plus extra leaves for garnishing (optional)
1 teaspoon of cumin
2 teaspoons of garlic powder, divided
1 teaspoon of ground coriander
1/2 teaspoon of lemon pepper
1 teaspoon of salt, divided
4 Yukon Gold potatoes, washed well and sliced thin (1/4-inch thick or less)
1 tablespoon of olive oil
3/4 cup of tahini
3/4 cup of plain fat-free yogurt
1/4 cup of lemon juice
1/2 cup of water
Preheat the oven to 400 degrees and coat a large baking dish (3 quarts) with non-stick cooking spray. In a large bowl, mix together the lamb, onion, mint, parsley, cumin, 1 teaspoon of garlic powder, coriander, lemon pepper, and 1/2 teaspoon of salt. Spread the meat mixture out flat and evenly in the prepared baking dish. Bake the meat mixture for 10-15 minutes until mostly done. While the meat is cooking toss the potatoes with the olive oil and 1/4 teaspoon of salt and microwave them in a microwave safe bowl for 6-8 minutes or until you can pierce the slices easily with a knife. Spread the potato slices out evenly over the meat mixture in one layer. Return the baking dish with the meat and potatoes to the oven for 5-6 minutes while you mix up the tahini sauce. In a large bowl, whisk together until completely blended and smooth, the tahini, yogurt, lemon juice, water, 1 teaspoon of garlic powder, and 1/4 teaspoon of salt. Pour the mixture carefully and evenly over the meat and potatoes. Return the baking dish to the oven for 10-15 minutes or until the tahini is set and bubbly. Garnish the top of the lamb bake with parsley leaves, if you like. Let the lamb bake cool a few minutes before serving it. Yum, yum, yum, yum, yum.
