Sweet potato with diced lamb and green olive tapenade recipe | Australian Lamb - Recipes, Cooking Ti

Ingredients

• 3 lamb leg steaks, diced into even cubes
• 1 tbsp cinnamon
• 1 tbsp cardamom ground
• 6 medium sweet potatoes
• 2 tbsp olive oil
• Salt (to taste)
• 2 cups Greek yogurt
• 300g green olive tapenade or green pesto
• 2 x fennel, finely sliced (keep fronds)
• 1 jar preserved lemons, discard flesh and finely slice rind (optional)
• 1 block Greek feta
• 1 cup flaked almonds, toasted
• Handful of parsley, roughly chopped
• 1 tbsp. red wine vinegar
• Pepper (to season)