Categories: Sides
Ingredients
- For the fries:
- 2 lbs sweet potato, cut into 1/4 inch matchsticks
- 2 tablespoons cornstarch
- 3 tablespoons melted coconut oil or ghee
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 tablespoon garlic powder
- ground pepper
- For the lamb:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, chopped
- 1 lb grass-fed ground lamb
- pinch of red pepper flakes
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 cup fresh mint, chopped and divided
- 1/2 cup fresh parsley, chopped and divided
- For the tzatziki:
- 1 cup plain greek yogurt
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 cucumber, grated
- 2 garlic cloves, chopped
- 1 teaspoon salt
- 1/4 cup fresh parsley, mint and/or dill
- For the quick pickled red onion:
- 1/2 red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 teaspoons organic sugar
- 1/2 teaspoon salt
- Assembly:
- 1 large tomato, chopped
- 3 oz crumbled feta
- lemon (optional)
Directions
-
For the fries:
- Preheat the oven to 425 degrees Fahrenheit.
- Rinse the matchsticks thoroughly in cold water and dry with a dishtowel (this removes some starch and makes them crispier).
- Put the matchsticks in a large ziplock bag, add the cornstarch and shake vigorously until the sweet potato is lightly coated.
- Add the coated matchsticks to a large mixing bowl, add the coconut oil (or ghee) and stir to coat.
- Add the oregano, garlic powder, salt and pepper and mix to distribute evenly.
- Line two baking sheets with aluminum foil, coat lightly with oil and arrange matchsticks on the pan in a single layer without touching.
- Bake for 30 minutes or until crispy, flipping the matchsticks and rotating the pan halfway through.
-
For the lamb:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and sauté until soft, 5-10 minutes.
- Add the garlic, lamb, red pepper flakes and salt and cook until the lamb is just browned through, about 10 more minutes.
- Add the coriander, cumin, cinnamon and oregano and stir well.
- Remove from heat and stir in ¼ cup of the fresh parsley and ¼ cup of the fresh mint and set aside.
-
For the tzatziki:
- Mix all the ingredients in a small mixing bowl and set aside.
-
For the quick pickled red onion:
- Add all ingredients to a small microwavable bowl and microwave for one minute.
- Stir and microwave one minute more.
-
Assembly:
- Arrange the sweet potatoes on a large serving platter.
- Top with lamb, feta, tomatoes, a bit more feta, tzatziki, pickled onions and remaining ¼ cup chopped parsley and ¼ cup chopped mint.
- Squeeze fresh lemon wedges on top.
- Enjoy!