First preheat oven to 425 degrees. While oven is preheating, take your fingerling potatoes and make small slits starting from the top and slicing ¾ of the way down, being sure not to slice through potato. Continue to do this with all of the potatoes.
Next toss in a large bowl toss potatoes with 1 tbsp olive oil and a little salt & pepper (about ½ tsp each).
Line potatoes on a baking sheet and bake in oven for 15 minutes. Remove from oven and brush a little more olive oil on top of each and place back in oven for another 10-15 minutes or until tops are starting to turn golden brown.
While potatoes are baking, heat a medium sized pan over medium high heat. Add 1 tsp olive oil to pan. Next add your lamb meat.
Cook until browned. Drain fat, and then add your garlic powder, fresh rosemary, and cinnamon. Salt & pepper again to taste. Remove from heat and set aside until ready to eat.
Prepare you greek yogurt sauce by adding the greek yogurt, fresh dill and lime to a small bowl.
Assemble the greek loaded tots by topping the tots with the meat, fresh vegetables, feta cheese and greek yogurt. Serve
Recipe by My Lavender Blues at https://mylavenderblues.com/greek-loaded-hasseltots/