Seasoned lamb rolls are baked with potatoes and topped with a citrusy tahini sauce in this Middle Eastern kifta dish.
- 1 pound ground lamb
- ½ large onion, minced
- ½ cup minced fresh parsley
- 1 ¼ teaspoons salt
- ¾ teaspoon ground allspice
- ¾ teaspoon ground black pepper
- 2 tablespoons vegetable oil, or as needed
- 5 potatoes, peeled and sliced into rounds
- salt to taste
- 2 cloves garlic, crushed and peeled
- 2 lemons, juiced
- 1 ½ cups water
- ½ cup tahini
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.