One of my Middle Eastern husband's favorite meals. Serve with pita bread to dip in the tahini sauce.

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Lamb Rolls:
Potatoes:
Tahini Sauce:

Directions

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

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  • 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.

  • Bake in the preheated oven for 15 minutes.

  • While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.

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

  • Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.

  • Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.

  • 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.

Cook's Note:

Add water to sauce during baking time if it begins to dry out.

Nutrition Facts

720 calories; protein 31.1g; carbohydrates 62.2g; fat 42.1g; cholesterol 75.9mg; sodium 1470.6mg. Full Nutrition
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