Cumin-spiced lamb finds delicious balance in a garlicky yoghurt sauce and peppery rocket for a midweek burger fix. Served with sweet potato chips, this two-handed feast is best served with a chilled and sparkling drink.
Preheat oven to 200°C fan-forced. Cut sweet potato into wedges and place on a lined baking tray. Drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Bake for 20–25 minutes or until golden and cooked through. While sweet potato is cooking, continue with step 2.
Sprinkle lamb with 1 teaspoon cumin and coriander spice blend and season with salt and pepper.
Roughly chop dill and spring onion. Crush garlic. Place remaining cumin and coriander spice blend, yoghurt, dill, spring onion and garlic in a bowl, season with salt and pepper and mix to combine. Set aside.
Heat remaining oil in a medium frypan over medium-high heat. Add lamb and cook for 3 minutes each side for medium-rare or until cooked to your liking.Remove from pan and set aside to rest for 5 minutes. Wipe out the pan.
Return pan to medium-high heat, add buns and toast until golden brown.
Slice lamb in half. Spread garlic yoghurt sauce over bun bases and top with rocket and lamb. Serve with sweet potato chips.