Who doesn’t love loaded fries? But the combination of low fat yogurt and sweet potatoes oomph up the nutrition to make this a meal and not a splurge.

We Provide
  • ½ Lbs Ground Lamb
  • 1 Teaspoon Cumin
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Dried Oregano
  • 1 Sweet Potato
  • 1 Tomato
  • 3 Oz. Greek Yogurt
  • 1 Persian Cucumber
  • ½ Oz. Mint
  • ½ Oz. Parsley
  • 1 Lemon
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Rimmed Baking Sheet
  • Cutting Board
  • Chefs Knife
  • Medium Mixing Bowl
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Step 1

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Preheat oven to 450. While the oven heats up, cut the sweet potato into “fry” sized pieces. Place on rimmed baking sheet and toss with olive oil and season with salt and pepper. Once the oven is hot, place into oven and bake for 15 minutes.

Step 2

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While the sweet potatoes bake, make your sauce. Finely dice the cucumber and place into medium mixing bowl. Chop the mint and parsley and add half of each to the bowl. Top with Greek yogurt and the juice of half a lemon. Season with salt and pepperand stir to combine.

Step 3

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Preheat sauté pan over high heat with 1 tablespoon olive oil. Once the oil in the pan starts to smoke, reduce heat to medium and add ground lamb. Use a spoon to spread out and season with cumin, cinnamon, oregano, salt and pepper. Cook over medium heat for 7 minutes, using a spoon to break up into crumbles as it cooks.

Step 4

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At the end of the 15 minutes, remove the fries and flip. Cook an additional 10 minutes.

Step 5

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Dice the tomato and set aside.

Step 6


Once the fries and lamb have browned and are cooked through, its time to plate. Create a bed of fries and top with ground lamb. Add a dollop of sauce and sprinkle on the diced tomatoes and fresh herbs.



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