turkish

Lamb Tandir With Roasted Root Vegetables

Name: Lamb Tandir With Roasted Root Vegetables
Yield: 1 serving
Cuisine: turkish
Ingredients: 145 g lamb shoulder, boneless; 153 g potato, diced; 92 g carrot, sliced; 11 g olive oil; 6 g garlic, minced; 11 g lemon juice; 2 g ground cumin; 0.77 g black pepper; 2 g salt

This roasted dish pairs lamb shoulder, boneless with potato, diced, carrot, sliced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

40 g Carbohydrates

42 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g lamb shoulder, boneless 370 kcal
153g potato, diced 118 kcal
92g carrot, sliced 38 kcal
11g olive oil 97 kcal
6g garlic, minced 9 kcal
11g lemon juice 3 kcal
2g ground cumin 8 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

lamb shoulderground cuminblack peppersalt
Preheat the oven to 325 F. Pat the lamb dry and season with salt, black pepper, and cumin.
lamb shoulderolive oil
Heat olive oil in a small ovenproof pot or Dutch oven over medium-high heat. Sear the lamb on all sides until well browned, 5 to 7 minutes total.
garliclemon juice
Add garlic and stir for 30 seconds. Add lemon juice and 1/4 cup water; scrape up browned bits.
lamb shoulder
Cover tightly and roast for 1 hour 20 minutes, turning the lamb once halfway, until very tender.
lamb shoulderpotatocarrotblack peppersalt
Meanwhile, toss carrot and potato with a pinch of salt and pepper. Roast on a sheet pan at 425 F for 25 to 30 minutes until browned (do this while lamb finishes).
lamb shoulderlemon juice
Rest the lamb 5 minutes, slice, and serve with the roasted vegetables and pan juices.