Sizzling Smashed Baharat Lamb & Scorched Sweet Potatoes with Emerald Tahini

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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!