Lettuce-wrapped lamb sliders with sweet potato “fries”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Lettuce-wrapped lamb sliders with sweet potato “fries”

Soy-Free, Dairy-Free, Gluten-Free, Paleo

2 Servings, 610 Calories/Serving

25–40 Minutes

Our creamy lemon-tahini mayo brightens these Middle Eastern–spiced lamb sliders and paleo sweet potato fries.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 10 ounces ground lamb
  • 4 or 5 sprigs organic fresh cilantro
  • 1 tablespoon baharat
  • 1 head organic red leaf or other lettuce
  • Sun Basket lemon-tahini dressing base (fresh lemon juice - tahini - fresh garlic - fresh orange juice - Marash chile flakes)
  • 2 tablespoons paleo mayo
Ingredient IQ
Tahini, a paste made of ground sesame seeds, is a traditional ingredient in hummus. It also lends a buttery, nutty flavor to dips, salad dressings, and sauces like the one we serve here, drizzled atop the sliders.

Make It Ahead
The lamb patties (Step 2) can be made up to 1 day ahead. Cover and refrigerate overnight. When ready to cook, bring them to room temperature and proceed with the rest of the recipe.

Nutrition per serving

Calories: 610, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 3.5g, Saturated Fat: 9g (45% DV), Cholesterol: 75mg (25% DV), Sodium: 370mg (15% DV), Carbohydrates: 28g (9% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.

2

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.

3

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.

4

Prep the lettuce; make the mayo

  • Trim the root end from the lettuce; remove 4 [8] 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.

Serve

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.
Kids Can!
  • Scrub the sweet potato.
  • Season and toss the sweet potato.
  • Time the sweet potato.
  • Separate the lettuce leaves.
  • Stir the lemon-tahini mayo.