Turkish Lamb over Sweet Potatoes
and green salad with citrus and pomegranate
Ground lamb sauteed with spices makes a hearty filling for sweet potatoes in this comforting meal. Serve the potatoes with a colorful winter salad on the side.
Proteins
Cuisines
Ingredients
Turkish Lamb over Sweet Potatoes:
- Sweet potatoes, medium - 4
- Pine nuts - 1 Tbsp (sub sunflower seeds)
- Allspice (opt) - 1/2 tsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Garlic - 2 cloves , chopped
- Mint, fresh - 1 Tbsp , chopped
- Oil, olive - 1 Tbsp
- Lamb, ground - 1 lb (sub ground turkey or beef)
- Butter - 4 Tbsp
Green Salad with Citrus and Pomegranate:
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Lemon juice - 1 Tbsp
- Oil, olive - 3 Tbsp
- Oranges - 2 , segments
- Pomegranate seeds - 1/3 cup (look for these already removed from their shell in the refrigerated produce section)
- Mixed greens - 5 oz
Nutrition Facts
Amount Per Serving
Calories
711
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% Daily Value
Total Fat
51g
78%
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Saturated Fat
19g
93%
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Trans Fat
0g
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Cholesterol
98mg
33%
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Sodium
472mg
20%
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Total Carbohydrate
42g
14%
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Dietary Fiber
7g
28%
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Sugars
17g
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Protein
23g
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Prep
- Cook sweet potatoes - Cook sweet potatoes in the microwave or oven. For microwave: prick sweet potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 10 minutes. This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to pierce into with a fork. For oven: Wrap the potatoes in foil and pierce several times with a knife. Roast in a 425F / 218C oven for 45 minutes to 1 hour. (Can be done up to 5 days ahead)
- Pine nuts - Skip if pine nuts were already toasted on Monday. Toast pine nuts in a frying pan over medium heat for 4 to 6 minutes, until golden and fragrant. (Can be done up to 5 days ahead)
- Make spice mix - Combine allspice, paprika and salt. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together mustard, honey and lemon juice. Add olive oil (portion for the vinaigrette) while whisking. (Can be done up to 5 days ahead)
- Garlic - Chop garlic. (Can be done up to 5 days ahead)
- Mint / Oranges / Pomegranate (if not already seeded) - Prep as directed.
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Make
- Heat a saute pan over medium-high heat. Add olive oil (portion for the lamb). When oil begins to shimmer, add garlic and spice mix and saute until fragrant, ~1 minute. Add lamb and saute until cooked through and no longer pink, 5 to 6 minutes. Strain any excess liquid / grease out of pan.
- Slice potatoes in half and open. If made ahead, cover with a damp paper towel and heat in the microwave.
- Toss greens, oranges and pomegranate seeds with half the vinaigrette. Add additional vinaigrette until dressed to your liking.
- Fill potatoes with butter and then lamb, mint and toasted pine nuts.
- Serve sweet potatoes with salad on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
711
Just a moment...
% Daily Value
Total Fat
51g
78%
Just a moment...
Saturated Fat
19g
93%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
98mg
33%
Just a moment...
Sodium
472mg
20%
Just a moment...
Total Carbohydrate
42g
14%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
17g
Just a moment...
Protein
23g
Just a moment...
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