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Greek Sweet Potato Fries with Lamb, Pickled Red Onion, Kalamata and Feta

Crisp sweet potato fries loaded with seasoned ground lamb, tangy feta cheese, bell peppers, Kalamata olives, tender pickled red onions topped with fresh mint and yogurt.
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 710 Fat: 10g Carbs: 49g Protein: 24g

ABOUT THE DISH

Loaded fries have turned – dare we say – healthy?! Swapping sweet potatoes for regular and adding lean, delicious ground lamb, we start this dish off right. Roasting the potatoes brings out the sweetness which is perfectly countered by the tangy quick-pickled onions and salty feta & olives on top. And we’ve featured Minnesota Nice Spice’s Mediterranean spice blend to round out the Greek flavors. Perfect!

Ingredients
Rice Vinegar
Sugar
Minnesota Nice Spice Mediterranean Mate spice blend
Red Bell Pepper
Mint
Red onion
Sweet potato
Feta cheese
Greek yogurt
Ground lamb

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Julienne To slice into thin strips about the size of matchsticks.
Garnish To add decorative or savory touches to food.

What you need

Foil-lined baking sheet

Medium sauté pan

Small pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 475ºF. Wash and dry all produce. Slice Kalamata olives into thin rounds. Remove core and seeds from red bell pepper, then dice. Remove top and root from red onion; julienne very thin. Mince mint. Remove top and bottom from sweet potatoes; cut into ½" slices, then slice into ¼" fries. Remove ground lamb from package; pat dry.

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Step 2: ROAST SWEET POTATOES

Toss sweet potato fries with 4 Tbsp. oil and a pinch of salt and pepper. Bake 15-20 min until softened and golden. Broil for 3-4 min if additional color is needed. While sweet potatoes are baking, begin pickling red onions (Step #3).

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Step 3: PICKLE ONIONS

Place red onions, rice vinegar and sugar in a medium small pot over medium heat. Fill the vinegar bottle with water and add to red onions; mix well until incorporated. Bring to a boil, then simmer for 2-3 minutes. Remove from heat and set aside until ready to use.

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Step 4: COOK LAMB

Heat 1 tsp. oil in medium sauté pan over medium heat; add lamb, Mediterranean mate, salt and pepper. Cook stirring constantly and breaking apart with a spoon until loose and done. Remove from heat. USDA recommends cooking lamb to an internal temperature of 165ºF.

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Step 5: SEASON THE YOGURT

Place yogurt in a small bowl; add salt and pepper. Mix until incorporated.

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Step 6: PLATE YOUR DISH

Divide sweet potato fries between two bowls. Top with ground lamb, red bell pepper, feta cheese, Kalamata olives, pickled red onion and mint. Drizzle with yogurt sauce. Save remaining pickled red onions to put on sandwiches, pizzas, salads or wraps! Enjoy!