Sweet Potato Moroccan American Lamb Bowls
- 1 pound boneless American lamb shoulder, cut into 1” cubes
- 2 large sweet potatoes, sliced into ¼” slices
- Olive oil
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes
- 1 small fennel bulb, sliced thinly
- 1/2 red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1/2 cup Greek yogurt
- Fresh mint, for garnish
- Preheat your oven to 400°F. Spray a baking sheet with non-stick cooking spray. Place the sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Cook the sweet potatoes for about 20 to 25 minutes (flipping halfway through) or until golden brown. Remove from the oven and set aside.
- Meanwhile, preheat a skillet with a lid to medium-high heat. Add olive oil to the skillet and then the lamb. Sear the lamb for a few minutes on each side then add in the cumin, cinnamon, red pepper flakes, salt, and pepper. Stir to combine. Cover the skillet with a lid. This will help lock in the flavor and make sure the lamb doesn't dry out. Keep the lid on for about 7 to 10 minutes and then remove the lamb from the skillet and set aside on a plate.
- In a bowl combine fennel, red onion, and apple cider vinegar.
- To serve, place three sweet potato slices on a plate. Top with lamb cubes, fennel mixture, a dollop of yogurt and fresh mint.
Source: Climbing Grier Mountain & The American Lamb Board