Quick Dinner: Lebanese Lamb and Potatoes


With all the baking I had on my agenda over the weekend, I definitely didn’t want to have the oven occupied with a roast. So Bill and I planned on an easy, low-key dinner for Sunday: Batata-Ma-Lahmeh, or Potatoes with Fried Lamb and Pine Nuts, a recipe from a Lebanese cookbook our friends Carolyn and Fadi loaned us.

And it was good.

All you do is cut up 2 cups of potatoes (we used German Butterball potatoes from Visser Farms), chop a couple of onions, and cook half of the chopped onions with the potatoes and some olive oil in a covered pot for about 30 minutes, stirring constantly.

Meanwhile, fry 2 T. pine nuts in olive oil on medium heat for about 5 minutes until golden.

Set them aside and brown the lamb in the same skillet. Drain the meat and set it aside.

Then saute the rest of the onions in the same pan the meat was cooked in. Once tender, add meat to onions.

Serve on a plate by topping potato mixture with meat mixture, then pine nuts.

Optional: Garnish with chopped red peppers.

We accompanied our potatoes and lamb with some cabbage steamed with olive oil, salt, and pepper. It’s what was in the fridge!

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