Kifta and Potatoes with Tahini Sauce

Seasoned lamb rolls are baked with potatoes and topped with a citrusy tahini sauce in this mouthwatering Middle Eastern kifta dish.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 720 Calories

Ingredients

• 1 teaspoon salt
• 2 lemons, juiced
• salt to taste
• 1 tablespoon olive oil
• 1 pound ground lamb
• 2 tablespoons vegetable oil, or as needed
• 2 cloves garlic, crushed and peeled
• 5 potatoes, peeled and sliced into rounds
• 0.5 teaspoon ground black pepper
• 1.5 cups water
• 0.75 teaspoon ground black pepper
• 1.25 teaspoons salt
• 0.5 cup minced fresh parsley
• 0.5 cup tahini
• 0.5 large onion, minced
• 0.75 teaspoon ground allspice

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven for 15 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove lamb from the oven; drain and discard any fat from meat. Leave the oven on.

Step 7

Make tahini sauce: Blend garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set sauce aside.

Step 8

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.