Lebanese Baked Lamb and Potatoes
Indulge in the rich, aromatic flavors of Lebanese Baked Lamb and Potatoes, a comforting one-pan meal that celebrates Middle Eastern cuisine at its finest. This dish features tender chunks of lamb shoulder infused with warming spices like cinnamon, allspice, and paprika, layered with golden potatoes, juicy tomato slices, and caramelized onions. Baked to perfection in a fragrant broth, the combination creates a hearty, melt-in-your-mouth experience with every bite. Perfect for family dinners or festive gatherings, this recipe offers an irresistibly savory balance of textures and flavors. Garnished with fresh parsley, it's best served alongside warm pita bread or a crisp salad for an authentic Lebanese feast. Ready in under two hours, this crowd-pleaser is as easy to assemble as it is gratifying to devour!
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Recipe Information
Ingredients
- 1000 grams Lamb shoulder (bone-in or boneless, cut into large chunks)
- 600 grams Potatoes (peeled and sliced into 1/4-inch rounds)
- 300 grams Tomatoes (sliced into rounds)
- 200 grams Yellow onions (thinly sliced)
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 250 milliliters Water or chicken stock
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Season the lamb chunks with 1 teaspoon of salt, black pepper, cinnamon, allspice, and paprika. Rub the pieces well to coat evenly.
In a large oven-safe skillet or baking dish, layer the sliced potatoes at the bottom in an even layer.
Top the potato layer with half of the sliced onions and half of the garlic.
Next, place the seasoned lamb chunks over the onion and garlic mixture.
Layer the remaining sliced onions, garlic, and tomato rounds over the lamb.
Drizzle the olive oil evenly over the layered ingredients.
Sprinkle the remaining 1 teaspoon of salt on top, then pour the water or chicken stock around the edges of the dish to keep the moisture in the bake.
Cover the dish tightly with aluminum foil, ensuring that no steam will escape.
Place the dish in the preheated oven and bake for 1 hour.
After 1 hour, remove the foil to allow the top to brown and caramelize. Continue baking uncovered for an additional 30 minutes.
Once the lamb is tender and the potatoes are golden, remove the dish from the oven.
Let rest for 5 minutes, then garnish with freshly chopped parsley before serving.
Serve hot alongside warm pita bread or a fresh salad.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 3.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
