Scallions get cooked whole with the steaks and take on the rich flavors of lamb. Remember to smear the plates with yogurt before topping with vegetables and lamb so you get some creamy and tangy goodness in every bite. Cook, relax, and enjoy!
What you'll need: 2 medium sweet potatoes
1½ tsp crushed red pepper
7 oz 2 % Greek yogurt
1 lamb leg steak (boneless or bone-in)
freshly ground black pepper
Equipment: 2 rimmed baking sheets
Recipe steps: 1. Prep vegetables
Preheat oven to 425°F with racks in upper and lower thirds. Cut sweet potato lengthwise into ½-inch wedges.
Toss sweet potatoes on a rimmed baking sheet with crushed red pepper and 2 tablespoons oil; season with salt. Roast sweet potato until golden and tender, 25–30 minutes.
Remove any large stems from cilantro. Chop cilantro and mix with yogurt in a small bowl. Zest 1 lime and add to bowl, along with juice of both limes; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in a large skillet over high. Season steak with salt and pepper and add to pan. Cook until a deep crust has formed, about 3 minutes.
Finish steak and scallions
Flip and add scallions, turning to coat in fat, and continue to cook until steak is deeply browned and scallions are charred and tender, about 3 minutes more.
Smear some sauce on plates and top with steak, sweet potatoes, and scallions. Serve remaining sauce on the side. Enjoy!