How to Make an Easy Ground Lamb (or Beef) and Potato Bake with Tahini Sauce
- Leigh
- 10 hours ago
- 2 min read
This is one of my favorite recipes because it's a bit different and really good. You can make the dish with ground lamb, which is my preference (and which is now less expensive than ground beef in grocery stores in our area), or ground beef. The lamb is gently spiced with a mixture of onion, parsley, mint, cumin, and coriander, which give wonderful flavor to the dish. I partially cook potatoes in the microwave before layering them on top of the lamb, and the potatoes 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. 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. This really is a simple meal, yet one that's special. Enjoy!
Ground Lamb and Potato Bake with Tahini Sauce -- Serves 4
3/4 - 1 pound of ground lamb (preferably lean)
1/4 cup of onion, minced or chopped fine
1/4 cup of chopped mint (you can use a teaspoon or two of dried mint, if you prefer)
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.
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