Lamb Sheet with Vegetables
Lamb Sheet with Vegetables
Description
Lamb sheet is a traditional Egyptian dish consisting of thin, seasoned lamb slices slow-cooked with vegetables in the oven. This recipe provides easy steps to achieve tender meat with rich flavor.
The secret to tenderness is marinating the meat long enough, then searing it over high heat before baking with vegetables and spices in foil.
Ingredients
⇵
Meat Marinade
Vegetable Marinade
Vegetables
Other
Instructions
Season the entrecote slices with Worcestershire sauce (or soy sauce), black pepper, meat spices, paprika, cinnamon, thyme, and nutmeg. Leave them in the marinade for at least 4 hours in the refrigerator.
Remove the meat from the refrigerator to rest a little. Heat a pan over high heat, then add the meat and sear for 5 minutes on each side until browned. Do not turn it until it is seared.
Cut your preferred vegetables (baby potatoes sliced, carrots, bell peppers, half a hot pepper, tomatoes, onions). Season them with the same meat spices and olive oil, and toss. Then put them in the same pan where you seared the meat to absorb color and flavor.
Spread a large piece of foil, and put a sheet of parchment paper on it. Place the seasoned vegetables, then the meat pieces, and pour any juices from the meat. Add bay leaves, cardamom, and a piece of butter. Close the foil tightly so no steam escapes.
Place the tray in a preheated oven for one hour to one hour and a quarter, depending on the doneness of the vegetables. The meat will come out very tender and taste wonderful.
Chef Note
It is best to use thin entrecote slices for the best result.
Do not forget to add the juices from searing the meat to the dish; they give an excellent flavor.
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