Lamb and Roasted Sweet Potato Lettuce Cups with Harissa Labneh

lamb-and-roasted-sweet-potato-lettuce-cups-with-harissa-labneh_compressed

Serving Size 4

Ingredients

  • 2 cups Sweet potatoes (1/2″ pieces) — diced
  • 2 tablespoons Olive oil — divided
  • 1/2 teaspoon Honey
  • 1 tablespoon Ground cumin
  • 1 teaspoon Salt and pepper
  • 1 pound Ground lamb
  • 1 Onion — chopped
  • 3 tablespoons SupHerb Farms Fusions® Moroccan Harissa
  • 2 Garlic cloves — minced
  • 1 cup Labneh
  • 16 Large lettuce leaves
  • 1/4 cup Cilantro — finely chopped

Categories

Preparation

  1. To make labneh, line a fine-mesh sieve with a double layer of cheesecloth and fit over bowl. (Sieve should not touch bottom of bowl.) Place full-fat yogurt in sieve. Cover with plastic wrap; refrigerate, allowing liquid to drain for 1 to 2 days, discarding excess liquid. (The long it sits, the thicker it will be.)
  2. Preheat oven to 425°F. Toss together sweet potatoes, 1 tbsp olive oil, honey, cumin, salt and pepper. Arrange in single layer on parchment paper lined baking sheet; bake for 18 to 20 minutes or until tender and golden brown.
  3. Meanwhile, heat remaining oil in large skillet set over medium heat; cook lamb, onion, 2 tbsp SupHerb Farms Fusions® Moroccan Harissa and garlic for 10 to 12 minutes or until browned and cooked through.
  4. Stir labneh with remaining SupHerb Farms Fusions® Moroccan Harissa. Serve lamb and sweet potatoes in lettuce cups. Drizzle with labneh mixture and sprinkle with cilantro.
  5. Serve with remaining labneh mixture for dipping.