Lamb and Roasted Sweet Potato Lettuce Cups with Harissa Labneh
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
- Categories: African, Moroccan
- Ingredients: Appetizers, Lamb, Small Plates, Snack
Preparation
- 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.)
- 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.
- 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.
- 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.
- Serve with remaining labneh mixture for dipping.
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