Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
2-serving instructions (4-serving modifications in red)
Wash produce before use
Roast the sweet potato
Heat the oven to 400°F.
Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan, drizzle the sweet potato with 1 to 2 tablespoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, prepare the patties.
Make the patties
Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, combine the ground lamb, baharat, and half the cilantro. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.
Cook the patties
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until browned and cooked through, 2 to 3 minutes per side for medium. Transfer to a plate. Add more oil between batches if needed.
While the patties cook, prepare the lettuce and lemon-tahini mayo.
Prep the lettuce; make the mayo
Trim the root end from the lettuce; remove 4  of the largest outer leaves for the sliders and save the remaining lettuce for another use.
In a small bowl, stir together the lemon-tahini dressing base, mayo, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Transfer the lettuce leaves to individual plates. Top with the slider patties, drizzle 1 tablespoon [2 TBL] lemon-tahini mayo on top, and garnish with the remaining cilantro. Serve the sweet potato and remaining lemon-tahini mayo on the side.