Step 1

Preheat the oven to 450 F (232 C).

Step 2

Peel and cube the sweet potatoes and cut the brussels sprouts in half. Toss onto a sheet tray.

Step 3

Add a large pinch of salt, a sprinkle of the Za’atar spice mix, and a big glug of olive oil over the top. Mix together until well combined and the oil coats the vegetables.

Step 4

Add the tray to the oven and roast for about 45 minutes. Flip them once or twice every 15-20 mins until nicely browned and the vegetables have slightly crisp edges.

Step 5

Add the ground lamb to a large mixing bowl. Add the salt, grate in the garlic, sprinkle in the cumin, paprika, oregano, cayenne powder, onion powder, and a squirt of harissa paste. Mix the meat together with your hands until evenly dispersed.

Step 6

Set a pan over medium-high heat. Once hot, add the lamb and let the whole clump brown on the bottom for 1-2 minutes.

Step 7

Once the meat is browned, bash it up with a potato masher into fine pebbles. Let cook until the fat fully renders and the meat pebbles are deeply browned and crisp. Transfer to a paper towel over a plate to soak up the extra fat. Spritz some lemon juice over the top. Serve right away with hummus or store in the fridge until ready to use.