Loaded Lamb Sweet Potato Fries | Slimming & Weight Watchers Friendly

Ingredients

• 500 g10% fat lamb mince
• 2 largesweet potatoes, peeled
• 1/2 mediumred onion, peeled and sliced
• 3 clovesgarlic, peeled and crushed
• 10pitted green olives, quartered
• 4 tspharissa paste
• 1 tspground coriander
• 1 tspground cumin
• 1 tspchilli powder
• 1 tsppaprika
• 2 tspdried oregano
• 1/2 tsponion powder
• 80 gbaby plum tomatoes, diced
• 80 gcucumber, diced
• 10 gfresh mint, finely chopped
• 90 gfat-free Greek yoghurt
• 1/2lemon, juiced
• 30 greduced-fat feta cheese
• to tastesalt and pepper
• as neededlow-calorie cooking spray

Instructions

1. 1

   Bake the fries

   Preheat the oven to 180°C. Cut the peeled sweet potatoes into chip shapes and arrange them on a baking tray sprayed with low-calorie cooking spray. Bake for 45–50 minutes, turning them halfway through.

2. 2

   Cook the onion

   Spray a frying pan with low-calorie cooking spray and place it over a medium heat. Add the sliced onion and cook for 4 minutes.

3. 3

   Brown the lamb

   Add the lamb mince to the pan and fry until browned all over.

4. 4

   Season the lamb

   Stir in the harissa, coriander, cumin, chilli powder, onion powder, paprika and oregano until the mince is coated. Season with salt and pepper, then stir through the chopped olives.

5. 5

   Mix the salad

   Put the diced tomatoes and cucumber in a mixing bowl with half of the chopped mint. Toss together and set aside.

6. 6

   Make the yoghurt

   In a small bowl, combine the yoghurt, lemon juice and remaining mint. Set aside.

7. 7

   Assemble the plates

   When the sweet potato fries are cooked, divide them between serving plates. Top with the lamb mixture, add a little of the tomato and cucumber mixture, and drizzle over the mint yoghurt.

8. 8

   Finish with feta

   Crumble the feta over the plates and serve.

What are loaded lamb sweet potato fries?

This is a loaded-fries-style dish: baked sweet potato chips are served as the base for spiced lamb and fresh toppings. The combination draws on familiar Mediterranean and Middle Eastern flavours, including harissa, cumin, mint, olives and feta.

The recipe works by balancing rich, savoury lamb with cool yoghurt and a crisp, juicy tomato and cucumber mixture. Baking the sweet potatoes keeps the method straightforward while giving the toppings a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 21g protein, 34g carbs, 10g fat.

The sweet potatoes provide most of the carbohydrates, while lamb supplies much of the protein and fat. Yoghurt and feta contribute additional protein and fat, with the vegetables and olives adding flavour and texture; a side of leafy salad can add more vegetables to the plate.

The sweet potato base

Cut evenly: Aim for fries of a similar thickness so they cook at roughly the same rate. Spread them out on the tray rather than piling them together.

Turn halfway: The recipe calls for a 45–50 minute bake at 180°C, with a turn midway through. Check that the fries are tender before assembling; thicker pieces may need the longer end of the stated time.

Building flavour in the lamb

Brown first: Cook the sliced onion for 4 minutes, then add the mince and brown it before adding the seasonings. This gives the lamb a savoury base for the harissa and spices.

Coat evenly: Stir in the harissa, ground coriander, cumin, chilli powder, paprika, oregano and onion powder so the mixture is seasoned throughout. Add the olives after seasoning, as directed.

Fresh toppings and mint yoghurt

Tomato and cucumber: Dice them into small pieces so they are easy to spoon over the fries. Toss them with half the mint and leave the mixture aside while you prepare the yoghurt.

Yoghurt: Stir the lemon juice and remaining mint into the fat-free Greek yoghurt. Drizzle it over the assembled dish rather than mixing it into the lamb, so its cool, tangy flavour stays distinct.

Getting the timing right

Start with the fries, since their 45–50 minute oven time is the longest part of the recipe. The lamb and both toppings can be prepared while they bake.

Assemble just before serving. This helps the fries keep their texture beneath the warm lamb and prevents the fresh toppings and yoghurt from sitting on them for too long.

Serving the loaded fries

Divide the fries between six plates, then add the lamb, tomato and cucumber, yoghurt and feta. Distribute the toppings across the plates so each serving gets some of every element.

Serve straight away while the fries and lamb are warm and the cucumber, tomatoes and yoghurt are cool. The recipe is presented as a complete dish; you could also offer a simple green salad alongside it.

Recipe notes & tips

• Cut the sweet potatoes into similar-sized fries for more even baking.
• Give the fries room on the baking tray so they bake rather than steam.
• Prepare the tomato and cucumber topping while the fries are in the oven.
• Taste the lamb after adding the harissa and spices, then season with salt and pepper.
• Keep the yoghurt, fresh topping and feta separate until serving.

Variations

• More heat: Add extra chilli powder to the lamb mixture.
• Milder topping: Use less harissa for a gentler lamb flavour.
• Herb swap: Use another fresh herb in place of some or all of the mint.
• Extra crunch: Cut the cucumber into slightly larger dice for a chunkier topping.
• Olive-free: Leave out the olives if you prefer the lamb without their briny flavour.

Common mistakes to avoid

• Uneven fries: Cut them to a similar thickness so they finish baking together.
• Crowded tray: Spread the fries out so they bake more evenly.
• Skipping the turn: Turn the fries halfway through the bake as directed.
• Adding spices too early: Brown the lamb first, then stir in the harissa and spices.
• Assembling too soon: Add the cool toppings just before serving to help the fries keep their texture.

How to store

Store leftover lamb, fries and toppings separately in covered containers in the fridge and use within 2 days. Reheat the fries and lamb until piping hot, then add the cold toppings just before serving; the fries may soften after storage.

Frequently asked questions