Baked Lamb with Potatoes

Baked Lamb with Potatoes is a flavorful Lebanese dish that combines tender lamb and seasoned potatoes, creating a comforting meal perfect for any occasion. Infused with aromatic spices, this dish showcases the richness of Lebanese cuisine in a simple yet delicious way.

Ingredients

• Lamb shoulder - 400 grams, cut into chunks
• Potatoes - 300 grams, peeled and cut into wedges
• Onion - 1 medium, sliced
• Garlic - 4 cloves, minced
• Olive oil - 3 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Lemon juice - 2 tablespoons
• Fresh parsley - a handful, chopped for garnish
• Water - 200 milliliters

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the lamb chunks, minced garlic, olive oil, ground cumin, ground coriander, paprika, salt, black pepper, and lemon juice. Mix well until the lamb is evenly coated with the spices.
3. In a large baking dish, arrange the sliced onions at the bottom, followed by the marinated lamb pieces.
4. Layer the potato wedges on top of the lamb, ensuring they are evenly distributed.
5. Pour the water into the baking dish, covering the potatoes and lamb.
6. Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes.
7. After 60 minutes, remove the foil and bake for an additional 30 minutes, or until the potatoes are golden and the lamb is tender.
8. Once cooked, remove from the oven and let it rest for 5 minutes before serving.
9. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 600
• Protein: 40 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 110 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in essential vitamins and minerals from the lamb and potatoes.

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