Sizzling Smashed Baharat Lamb & Scorched Sweet Potatoes with Emerald Tahini
Listen to me, ground lamb is not just for polite little meatballs! The inspiration for this Sizzling Smashed Baharat Lamb came to me during a frantic dinner party in my tiny London flat. I was out of time, so instead of shaping perfect koftas, I just smashed the spiced meat directly onto a blazing hot baking sheet. The result? Incredible, lacy, crispy edges that are pure gold! It instantly reminded me of the sizzling street food aromas from my childhood in Tel Aviv, where smoke and spice linger in the humid air. What makes this dish so special to me is the glorious obsession with texture. We are layering that aggressively crispy lamb over deeply caramelized sweet potatoes, dropping it all into a sweeping pool of vivid Emerald Tahini, and topping it with a ridiculous amount of fresh pomegranate-mint crunch. More herbs is always the answer! If you want to make it your own, swap the sweet potatoes for charred eggplant or roasted cauliflower, and if you don't have Baharat, a mix of cumin, coriander, and a pinch of cinnamon works beautifully. Just promise me you won't skimp on the tahini!
Featured Recipe
Sizzling Smashed Baharat Lamb & Scorched Sweet Potatoes with Emerald Tahini
Listen to me, ground lamb is not just for polite little meatballs! When you smash it thin and blast it under a screaming hot broiler, you get these incredible, lacy, crispy edges that are pure gold. Layered over deeply caramelized sweet potatoes, a sweeping pool of vivid green tahini, and an aggressively fresh pomegranate-mint crunch, this is the ultimate Mediterranean feast on one spectacular platter.
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Timeline
Ingredients
- 2 large sweet potatoes(scrubbed and cut into 1-inch wedges)
- 3 tbsp olive oil(divided)
- 1 tsp ground cumin
- 2.5 tsp kosher salt(divided)
- 1 lb ground lamb(80/20 mix preferred for crispy edges)
- 0.5 medium yellow onion(grated and squeezed of excess liquid)
- 4 cloves garlic(divided, 3 grated for lamb, 1 for tahini)
- 1 tbsp baharat spice blend(Middle Eastern warm spice mix)
- 0.25 cup pine nuts(toasted)
- 0.5 tsp black pepper(freshly ground)
- 0.5 cup raw tahini paste(use a high-quality, runny brand)
- 0.25 cup lemon juice(freshly squeezed, plus 1 tbsp for salad)
- 1 cup mixed herbs(packed mix of fresh cilantro and parsley)
- 0.25 cup ice water(plus more as needed)
- 0.5 cup pomegranate arils
- 0.25 cup pistachios(shelled and roughly chopped)
- 0.5 small red onion(thinly sliced)
- 1 cup fresh mint leaves(roughly torn)
- 1 tsp sumac
- 0.25 cup toasted pine nuts(mentioned in step 3, but not listed as toasted)
- 1 tbsp olive oil(mentioned in step 5)
- 1 tbsp lemon juice(mentioned in step 5)
Instructions
- 1
Preheat your oven to 450F (230C). On a large parchment-lined baking sheet, generously toss 2 large sweet potatoes, cut into wedges with 2 tbsp olive oil, 1 tsp ground cumin, and 1 tsp kosher salt. Arrange them in a single, even layer so they roast rather than steam.
5 min
Tip: Leave space between the wedges! Overcrowding leads to mushy sweet potatoes, and we want scorching hot caramelization.
- 2
Transfer the baking sheet to the oven and let the sweet potatoes roast until they are deeply caramelized, blistered in spots, and completely tender.
25 min
Tip: Don't flip them too early; let the pan-side get a beautiful, deep brown crust.
- 3
While the sweet potatoes are doing their thing, prepare the lamb. In a large bowl, combine 1 lb ground lamb, 0.5 medium yellow onion, grated and squeezed, 3 cloves garlic, grated, 1 tbsp baharat spice blend, 0.25 cup toasted pine nuts, 1 tsp kosher salt, and 0.5 tsp black pepper. Mix gently with your hands until just combined.
10 min
Tip: Squeezing the onion juice out is crucial. If you leave it in, the meat will steam instead of crisping up when we broil it later.
- 4
Make the Emerald Tahini. In a food processor, combine 0.5 cup raw tahini paste, 0.25 cup lemon juice, 1 cup packed mixed herbs, 1 clove garlic, 0.5 tsp kosher salt, and 0.25 cup ice water. Blend on high until it transforms into a screamingly green, silky sauce. Add a splash more water if it feels too thick.
5 min
Tip: The ice water is the magic trick here—it shocks the tahini and emulsifies it into a fluffy, creamy cloud.
- 5
Build the vibrant crunch topping. In a small mixing bowl, toss together 0.5 cup pomegranate arils, 0.25 cup pistachios, 0.5 small red onion, thinly sliced, 1 cup fresh mint leaves, 1 tbsp lemon juice, 1 tbsp olive oil, and 1 tsp sumac.
5 min
Tip: Don't skip the sumac; it adds a sour, citrusy pop that cuts right through the rich lamb.
- 6
Remove the sweet potatoes from the oven and set aside. Switch your oven to High Broil. On a separate foil-lined baking sheet, pinch off golf-ball sized pieces of the lamb mixture and smash them incredibly thin—about 1/4-inch thick. We want maximum surface area for the broiler!
5 min
Tip: They don't need to be perfectly round patties; ragged edges mean crispier edges.
- 7
Place the smashed lamb directly under the broiler for 5-6 minutes, watching closely. You want the edges to curl, deeply char, and sizzle in their own rendered fat.
6 min
Tip: Keep a close eye on the broiler, as every oven is different. You want aggressive char without burning them to ash.
- 8
To serve, swoosh the Emerald Tahini boldly across a massive serving platter. Layer the scorched sweet potatoes into the tahini pool, then roughly break up the crispy broiled lamb pieces over top. Finish by tumbling the entire pomegranate-mint crunch salad generously over the whole glorious mountain.
4 min
Tip: Serve immediately while the lamb is sizzling hot and the salad is cold and crisp. Texture contrasts are everything here!
Chef's Notes
The secret to the lamb is the grated onion—squeeze out the juice so it doesn't steam in the oven, but keep the grated pulp for internal moisture! The baharat spice mix does the heavy lifting here, bringing warmth from cinnamon, cloves, and cardamom to perfectly balance the rich meat. If you cannot find baharat, a mix of garam masala with a heavy pinch of cinnamon and smoked paprika will get you delightfully close.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.