Coat the slices of the lamb in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, baharat, garlic, salt and black pepper, cover and marinate in the fridge at least 2 hours, preferably overnight.
BowlRefrigerator
2
Heat a heavy pan over high heat.
⚙ Greased Flat PanStoveFrying pan
3
Grill the slices of the lamb 3–4 minutes per side, until charred and cooked through.
Stove
4
Transfer the lamb to a cutting board and slice into thin strips.
KnifeCutting board
5
Sprinkle the parsley on top.
6
Serve immediately in gluten-free bread.
697calories
52 gprotein
14 gcarbs
46 gfat
● protein 31%● carbs 8%● fat 61%
Per serving (253 g), of 4 servings
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⚖ About the ingredients
Lamb: measured in pieces: one ≈ 120 g · 282 kcal per 100 g · More about Lamb →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Baharat: measured in tsp in this recipe: 1 tsp = 5 g · 263 kcal per 100 g · More about Baharat →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (6) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
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