Shawarma-Spiced Lamb Sandwich
with Dill Yogurt Sauce and Roast Potatoes
This stacked Shawarma-spiced lamb sammie is tasty and colourful! Savoury lamb patties are paired with roasted potatoes and a zingy dill yogurt sauce for an instant classic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
2 unit
Artisan Bun
(Contains Wheat)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
300 g
Red Potato
56 g
Baby Spinach
100 g
Greek Yogurt
(Contains Milk)
½ tsp
Garlic Salt
7 g
Dill
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut the potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with 1/4 tsp garlic salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min.
Combine the lamb, 1/4 tsp garlic salt (dbl for 4 ppl), Shawarma spice blend in a large bowl. Season with pepper. Form mixture into two 4-inch wide burger patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the patties to the pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. ** (TIP: Don't overcrowd the pan; if your pan is smaller, cook the patties in 2 batches for 4 ppl.)
While burgers and potatoes cook, roughly chop the dill. Stir together the dill and yogurt in a small bowl. Season with salt and pepper. Halve the buns. Arrange the buns cut-side up on another baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Divide half the yogurt-dill sauce between top and bottom buns. Place lamb patties on the bottom bun. Top with the spinach and top bun. Divide the roasted potatoes and spiced lamb burgers between plates. Serve the remaining yogurt-dill sauce on the side for dipping.
