Dinner

Lamb & Herb Gemista with Lemon-Oregano Potatoes

Name: Lamb & Herb Gemista with Lemon-Oregano Potatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2 servings
Ingredients: 4 medium ripe tomatoes (about 6 oz each); 2 small bell peppers, red or yellow; 8 oz (225 g) lean ground lamb; 1/3 cup (65 g) short-grain rice, rinsed; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1 tbsp tomato paste; 2 tbsp pine nuts; 2 tbsp currants; 1/4 cup chopped fresh parsley; 2 tbsp chopped fresh mint; 1 tsp dried Greek oregano, divided with 1 tsp more for potatoes; 1/2 tsp ground cinnamon; 1/2 tsp kosher salt for filling, plus more for vegetables; 3 tbsp extra-virgin olive oil, divided; 12 oz (340 g) baby Yukon gold potatoes, cut into wedges; juice of 1/2 lemon; 1/2 cup (120 ml) water; 1/2 cup (120 g) plain Greek yogurt; 1 tbsp chopped fresh mint; 1/2 tsp lemon zest; freshly ground black pepper

Ripe tomatoes and peppers are filled with spiced lean lamb, currants, pine nuts and fresh herbs, then slow-roasted until the rice drinks up the tomato juices. They arrive blistered and fragrant, with lemony potatoes and cool mint yogurt alongside.

983cal per serving 38gprotein 97gcarbs 53gfat 30min prep 60min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this