Lamb Siniyah with Lemon-Tahini Crust and Baharat Roasted Potatoes

Spiced Lamb Siniyah

Browning the lamb before adding onion and spices builds a savory filling without making it watery. A short bake under tahini brings everything together while keeping the meat juicy.

Ingredients

• 1½ lb ground lamb
• 1 tablespoon ghee
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• 1 teaspoon fine sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ⅓ cup pine nuts
• ½ cup chopped flat-leaf parsley, divided
• ½ cup water
• 1 batch Lemon-Tahini Topping, below

Instructions

1. Heat the oven to 400°F for the casserole. Use a wide, shallow, ovenproof casserole or sauté pan approximately 10–11 inches across.
2. Toast the pine nuts in the dry pan over medium-low heat for 3–4 minutes, stirring frequently, until golden. Transfer to a bowl.
3. Heat the ghee over medium-high heat. Add the lamb in two batches, pressing it into the pan and leaving it undisturbed for 2–3 minutes before breaking it into small, irregular crumbles. Brown for 6–8 minutes total, transferring each batch to a bowl.
4. Leave about 2 tablespoons of fat in the pan and spoon off any excess. Reduce the heat to medium, add the onion, and cook for 7–9 minutes until soft and golden. Add the garlic, cumin, coriander, allspice, cinnamon, salt, and pepper; stir for 1 minute.
5. Return the lamb and its juices to the pan. Add the water and simmer for 4–5 minutes, scraping up the browned bits. The filling should be moist but have no puddle of liquid.
6. Fold in the pine nuts and all but 1 tablespoon of the parsley. Taste and adjust the seasoning, then spread the filling into an even layer without packing it tightly.
7. Pour the lemon-tahini topping evenly over the hot filling and spread gently to the edges. Bake uncovered for 18–22 minutes, until bubbling around the sides, lightly set, and golden in patches. The center of the lamb filling should reach at least 160°F.
8. For a darker top, broil briefly for 1–2 minutes, watching constantly and only if the pan is broiler-safe. Rest for 8–10 minutes before serving, then scatter over the reserved parsley.

Notes

• Keep the filling moist before adding the topping; if it looks dry, stir in another 2–3 tablespoons of water.
• The tahini should form a tender crust, not a dry, rigid lid. Stop baking once it is set and browned in patches.

Lemon-Tahini Topping

Lemon and garlic cut through the richness of lamb, while diluted tahini bakes into a creamy, lightly browned topping without eggs or cheese.

Ingredients

• ⅔ cup well-stirred tahini
• 3 tablespoons fresh lemon juice
• 1 small clove garlic, finely grated
• ⅔ cup cold water, plus more as needed
• ½ teaspoon fine sea salt

Instructions

1. Whisk the tahini with the lemon juice, garlic, and salt. It will initially thicken and may look seized.
2. Gradually whisk in the water until smooth and pourable, approximately the consistency of heavy cream. Add more water a tablespoon at a time if necessary.
3. Taste for lemon and salt. Use the full batch to cover the hot lamb filling, then bake as directed in the lamb recipe.

Notes

• Tahini varies considerably in thickness. A freely pourable sauce is important because it thickens substantially in the oven.

Baharat Roasted Potatoes

A short parboil creates fluffy surfaces that crisp in the oven. Adding the baharat partway through roasting keeps its fragrant spices from scorching.

Ingredients

• 2 lb Yukon Gold potatoes, skin on, cut into 1½–2-inch chunks
• 3 tablespoons olive oil, divided
• 2 teaspoons gluten-free baharat spice blend
• 1 teaspoon fine sea salt, plus more for the cooking water
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F with a large rimmed sheet pan inside.
2. Place the potatoes in a saucepan, cover with cold water, and salt the water generously. Bring to a boil, then simmer for 7–9 minutes, until the outer edges yield to a knife but the centers remain firm.
3. Drain well and let steam-dry for 3 minutes. Shake the colander gently to roughen the cut surfaces.
4. Toss with 2 tablespoons of olive oil, the measured salt, and black pepper. Carefully spread on the hot sheet pan, leaving space between pieces and placing broad cut surfaces down.
5. Roast for 25 minutes. Mix the baharat with the remaining tablespoon of olive oil, drizzle over the potatoes, and turn them to coat.
6. Reduce the oven to 400°F when the lamb casserole goes in. Continue roasting the potatoes for 15–20 minutes, until deeply golden and completely tender. If needed, leave them in while the lamb rests to finish crisping.
7. Taste and add a final pinch of salt. Serve hot, without covering, to preserve the crisp edges.

Notes

• Use a warm, peppery baharat blend containing spices such as cumin, coriander, allspice, cinnamon, and cardamom; blends vary, so reduce the measured salt if yours already contains salt.

Overall Timing / Workflow

Starting the potatoes first lets their initial high-heat roast overlap with cooking the lamb. Both dishes then finish together at a moderate oven temperature.

Instructions

1. 0:00 — Heat the oven to 425°F with the potato sheet pan inside. Cut and start parboiling the potatoes; chop the onion, garlic, and parsley.
2. 0:15 — Drain, steam-dry, and oil the potatoes, then put them in the oven. Toast the pine nuts and begin browning the lamb.
3. 0:25 — Cook the onion and spices, then finish the lamb filling. Whisk the tahini topping while the filling simmers.
4. 0:40 — Turn and season the potatoes with baharat. Reduce the oven to 400°F, cover the lamb filling with tahini, and place the casserole on a separate rack with room for air circulation.
5. 1:00 — Check both dishes. Remove the lamb when the topping is set and the filling reaches 160°F; brown briefly under the broiler if desired. Allow it to rest for 8–10 minutes.
6. 1:00–1:10 — Finish crisping the potatoes as necessary, then bring both dishes to the table.

Plating

Serving the casserole in its cooking dish preserves the browned tahini surface. Keeping the potatoes alongside rather than underneath maintains their crisp texture.

Instructions

1. Bring the rested siniyah to the table in its casserole, with the reserved parsley scattered over the top.
2. Transfer the potatoes to a warm, shallow serving bowl without covering them.
3. Spoon generous portions of lamb onto warm plates, keeping some of the tahini crust intact, and add the potatoes alongside.

Leftover Path

Gentle, covered reheating protects the tahini and lamb from drying out, while separate high-heat reheating restores the potatoes' edges.

Instructions

1. Refrigerate the lamb and potatoes in separate airtight containers within 2 hours of cooking. Use within 3–4 days.
2. Reheat the siniyah in a covered baking dish at 325°F, adding a small splash of water around the edges, until the center reaches 165°F, about 20–25 minutes for individual portions.
3. Reheat the potatoes on a preheated sheet pan at 425°F for 12–18 minutes, turning once, until hot and crisp.
4. For a different lunch, spoon warmed lamb into lettuce leaves with fresh lemon and parsley, keeping the potatoes on the side.