Middle Eastern Roast Lamb With Tahini Sauce Recipe

Recipe By Slurrp

Middle Eastern Roast Lamb with Tahini Sauce is a flavorful and succulent dish that combines tender roasted lamb with a creamy tahini sauce. The lamb is marinated in a blend of Middle Eastern spices, garlic, and lemon juice, then slow-roasted to perfection. The tahini sauce adds a rich and nutty flavor to the dish, complementing the tender meat. This dish is perfect for special occasions or gatherings, and is sure to impress your guests with its delicious flavors.

4.2
12 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Middle Eastern Roast Lamb With Tahini Sauce
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Ingredients for Middle Eastern Roast Lamb With Tahini Sauce Recipe

  • 0.33 pound Leg Of Lamb
  • 0.17 tablespoon Ground Cumin
  • 0.17 tablespoon Ground Coriander
  • 0.17 tablespoon Paprika
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 Juice Lemons
  • 0.17 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as required For The Tahini Sauce
  • 1/25 cup Tahini Paste
  • 0.08 Juice Lemon
  • 0.17 cloves Cloves Garlic, Minced
  • 1/50 cup Water

Directions: Middle Eastern Roast Lamb With Tahini Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (165°C).
  • STEP 2.In a small bowl, mix together the spices, garlic, lemon juice, and olive oil to make a marinade.
  • STEP 3.Rub the marinade all over the lamb, making sure to coat it evenly.
  • STEP 4.Place the lamb in a roasting pan and cover with foil.
  • STEP 5.Roast the lamb in the preheated oven for about 2 hours, or until it reaches your desired level of doneness.
  • STEP 6.While the lamb is roasting, prepare the tahini sauce by whisking together tahini paste, lemon juice, garlic, and water until smooth.
  • STEP 7.Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
  • STEP 8.Serve the roast lamb with the tahini sauce on the side.
  • STEP 9.Enjoy!

Cooking Tips

  • For a more intense flavor, marinate the lamb overnight in the refrigerator.
  • Make sure to let the lamb rest before carving to allow the juices to redistribute and keep the meat tender.
  • Serve the roast lamb with a side of roasted vegetables or a fresh salad for a complete meal.

Storage and Serving

  • Leftover roast lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the lamb in a covered dish and warm in the oven at 325°F (165°C) until heated through.
  • Serve the leftover lamb in sandwiches or wraps for a delicious lunch option.
Nutrition
value
393
calories per serving
29 g Fat27 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    27g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    27g
  • Fiber
    2g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    2mg
  • Vitamin A
    194mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    14mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    1mg
  • Phosphorus
    271mg
  • Selenium
    32mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp