Lamb bifteki with marinated potatoes and coleslaw

Ingredients for 7 servings:

• 2 tsp salt
• 2 tsp oregano
• 2 tsp pepper
• 1 tsp cinnamon
• 1 tsp cayenne pepper
• 1 tsp chili pepper(s)
• 1 tsp cumin
• 2 tsp sweet paprika powder
• 2 tsp lemon zest
• 6 garlic cloves
• 8 tbsp oil
• 800 g minced lamb
• 1 onion(s)
• 1 bunch of flat-leaf parsley
• 2 eggs
• 180 g feta cheese
• 1 ½ kg potatoes, small, with skin
• 1 kg coleslaw
• 400g tzatziki
• 1 ciabatta

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

First, prepare the spice mix. Halve the ingredients, as you’ll need two spice mixes. Mix the spices. Zest the lemon and add the zest. Crush in the garlic. Mix both mixes with half the oil each. Finely chop the onion and parsley leaves. Place the minced lamb in a bowl, add the onion and parsley, add one spice mix and the eggs, and knead everything together. Halve or quarter the potatoes, depending on their size, and place them in a sealable bowl. Finely chop the parsley stalks and add them to the potatoes along with the second spice mix. Cover and shake well. Let both marinate overnight in the refrigerator. The next day, place the potatoes on a baking tray in the oven and bake for half an hour at 200 degrees Celsius (top/bottom heat). Divide the meat into 80-gram portions and fill them with the feta. Brown the meat in a pan, then grill it in a grill pan. Serve the meat with potatoes, coleslaw, tzatziki and bread.