A dish that truly belongs to Autumn.

Sweet potatoes, with their gentle sweetness and slow-burning starch, are nature’s gift in this season of shorter days. Pair them with grass-fed lamb,  rich in heme iron, zinc, and the deep flavour only well-raised animals provide

This recipe brings those two together, with a little fire from harissa and a nutrient-dense boost from Organised. The result? Crispy, spiced lamb nestled into soft sweet potato boats, topped with a bright parsley mint salad and a cooling dollop of yogurt.

Serves 4 

Ingredients

• 4 medium size sweet potatoes
• 500g organic grass fed lamb mince
• 3 garlic cloves, crushed
• 2 heaped tbsp harissa paste
• 2 tbsp Organised
• Salt & pepper to taste 

For the salad: 

• 200g cherry tomatoes, cut into quarters
• 1/2 red onion, finely chopped
• 1/2 medium size cucumber, cut into small pieces 
• A generous handful of parsley, finely chopped
• A generous handful of fresh mint, finely chopped
• A glug of extra virgin olive oil
• Salt & pepper to taste 

Serve with a dollop of organic Greek yogurt 

Method

1. Using a fork pierce all over the sweet potatoes. Place them on a baking tray and roast them in the oven at 180 degrees Celsius for 40-45 minutes until they are cooked through.
2. In the meantime make the filling. Add a drizzle of olive oil to a large frying pan on a medium heat. Brown the lamb mince for 5-6 minutes. Avoid overcrowding the pan to get a good sear. 
3. Stir in the garlic and harissa paste and cook for another minute. Add in Organised and mix everything well. Season with salt and pepper.
4. To make the salad simply mix all the ingredients into a bowl.
5. Cut in half the sweet potatoes and divide the lamb filling between them. Add the chopped salad on top and serve with a dollop of greek yogurt.