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
- 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.
 - 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.
 - Stir in the garlic and harissa paste and cook for another minute. Add in Organised and mix everything well. Season with salt and pepper.
 - To make the salad simply mix all the ingredients into a bowl.
 - 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.
 



      
      
      
      
      
      