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A sheet pan of Greek feta fries with the harissa yogurt sauce drizzled over the lamb, feta, tomato and red onion.
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Loaded Greek Feta Fries with Spiced Ground Lamb

A bag of frozen fries and a pound of ground lamb turn into dinner for six. 🍟 The fries bake while the lamb browns in a skillet, so the whole thing lands on the table hot in about 55 minutes- plus we cracked the code on the sauce that we always order extra of! No grill, no fryer, one sheet pan and one skillet. Feta, tomato, red onion, harissa yogurt, lemon wedges on the side. Save this for game day, movie night, or a Tuesday. 🐑
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Appetizer, Main Course
Cuisine: Greek
Servings: 6 servings (appetizer portions; serves 3 to 4 as a main)
Calories: 294kcal
Author: Dee Broughton

Ingredients

For the Fries

  • 1 28 oz bag frozen steak fries or potato wedges
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

For the Spiced Ground Lamb

  • 1 tablespoon olive oil
  • 1 pound ground lamb we only use American lamb for the best flavor
  • 1/2 cup red onion finely chopped
  • 3 cloves garlic minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons water

For the Harissa Yogurt Sauce

  • 3/4 cup plain whole milk Greek yogurt
  • 1 tablespoon harissa
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon extra virgin olive oil
  • 1 small clove garlic diced
  • 1/4 teaspoon sea salt
  • water as needed to thin

For the Toppings

  • feta cheese crumbled
  • tomato diced
  • red onion thinly sliced
  • parsley chopped
  • Aleppo pepper or red pepper flakes
  • lemon cut into wedges

Instructions

Bake the Fries

  • Heat the oven to the temperature on the fry package, usually 425 to 450F. Toss the fries with the olive oil and oregano until lightly coated, then spread in a single layer on a large rimmed sheet pan. Bake per the package, about 20 to 35 minutes, until the edges are deep golden and a fry feels rigid when lifted with tongs. As the fries bake, prepare the rest of the ingredients so everything is served hot together.
    The fries baked golden and crisp on the sheet pan, seasoned with salt and pepper straight out of the oven.

Make the Harissa Yogurt Sauce

  • Whisk the yogurt, harissa, lemon juice, lemon zest, olive oil, garlic, and salt until smooth. Add water a teaspoon at a time until it pours in a ribbon but still coats the back of a spoon. Refrigerate until serving.
    The harissa yogurt sauce whisked smooth in a wooden bowl, thinned until it pours in a ribbon.

Brown the Lamb

  • Heat the olive oil in a large skillet over medium high heat. Add the lamb and press it flat across the pan. Leave it undisturbed about 3 minutes, until the underside is deep brown and lifts without tearing. Break into small pieces and cook 2 to 3 minutes more, until browned on most surfaces. Spoon off excess fat, leaving a thin glossy coating.
    Raw ground lamb pressed flat in a hot skillet, left undisturbed to brown on the bottom.

Add the Onion and Spices

  • Add the red onion and cook 3 to 4 minutes, until softened and coloring at the edges. Add the garlic, oregano, cumin, coriander, thyme, rosemary, cinnamon, salt, and pepper. Stir constantly about 30 seconds, until the spices darken a shade and the garlic smells sweet.
    Cumin, coriander, oregano, thyme, rosemary, cinnamon and minced garlic mounded over the ground lamb and onion in the skillet.

Finish the Lamb

  • Add the tomato paste and cook about 1 minute, until it deepens to brick red and coats the meat. Add the water, scrape up the browned bits, and cook 1 to 2 minutes, until the liquid evaporates and the lamb looks glossy with no liquid pooling.
    The finished spiced ground lamb, glossy and deeply browned with no liquid left pooling in the skillet.

Season and Load

  • Sprinkle the hot fries with salt and pepper the moment they leave the oven and toss. Pile onto a platter or leave on the sheet pan. Spoon the lamb over, then scatter the feta, tomato, red onion, and parsley.
    The spiced ground lamb spooned over the baked fries on the sheet pan, with a ramekin of harissa yogurt sauce.

Serve

  • Drizzle with the harissa yogurt sauce, sprinkle with Aleppo pepper, and serve immediately with lemon wedges while the fries are still crisp.
    A sheet pan of Greek feta fries with the harissa yogurt sauce drizzled over the lamb, feta, tomato and red onion.

Notes

  • Taste a french fry before salting. Many frozen brands come heavily seasoned already, and the feta adds more salt so just check before adding extra.
  • Do not assemble ahead. The potatoes pull moisture from the lamb, yogurt, and tomato within minutes.
  • Cooked ground lamb keeps 4 days refrigerated or 3 months frozen. Sauce keeps 5 days and thickens as it sits; loosen with a splash of water.
  • Harissa heat varies widely between brands. Start with half a tablespoon if yours is fiery. We love Mina Harissa, which we can find at our local Kroger.
  • Substitute 80/20 ground beef for a milder version with no other changes.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 4g | Protein: 13g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 55mg | Sodium: 781mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg