Rosemary garlic ground lamb and potatoes all in one skillet (or pot)!
Have you ever found yourself with ground lamb and no clue what to make with it? My usual go-to is some type of ground lamb curry but several weeks ago I found myself wanting something a little different. I happened to have fresh rosemary and fresh garlic at home and those three things obviously go well together so I decided to combine them to make this delicious skillet: rosemary garlic ground lamb and potatoes. And you guys, now I’m hooked – I can’t get enough of this dish! It has become a weekly staple because we all love it so much.
It’s perfect for any time of the day: breakfast, lunch or dinner. Or heck, all three. Maybe top it with a fried egg if you’re eating it in the morning. Serve it with some rice if you’re eating it for lunch/dinner. It’s hearty, filling and so, so flavorful. There’s a bit of a kick to it too – courtesy of the serrano pepper (don’t leave it out unless you must!).
MY LATEST VIDEOSI LOVE the combination of rosemary, garlic and lamb – the flavors go together perfectly. But have you noticed that you really only find this combo when making a “fancy” cut of lamb? Like lamb chops for example (see my broiled rosemary lamb chops or my rosemary balsamic lamb chops as proof, heh). Well, you don’t have to have a special occasion to enjoy this combo of flavors, especially when you’ve got ground lamb. Ground meat is an “everyday protein” and ground lamb is more accessible and more economical, especially when you compare the cost to other cuts. So treat yourself while staying within means!
If you love garlic, rosemary and lamb (who doesn’t) then I am sure you’ll love this recipe. Our favorite way to eat this dish is overtop basmati rice and with a side of greens. Or you could just eat a bowl of this by itself.
Rosemary Garlic Ground Lamb and Potatoes
Print Recipe
Pin RecipeIngredients
- 3 tablespoons oil
- 1 pound ground lamb
- 3 (russet) potatoes, cubed
- 1 onion, diced
- 1 Serrano pepper, minced
- 5 teaspoons minced garlic
- 2 tablespoons minced rosemary (fresh)
- 1 ½ teaspoons salt, adjust to taste
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon turmeric
Instructions
- Heat oil in a large skillet or a dutch oven/heavy bottomed pot over medium heat, then add the ground lamb, potatoes, onion and Serrano pepper and cook for 10 minutes. The meat should be fully browned.
- Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes.
- Cover with a lid for 2-3 minutes or until the potatoes are cooked through.
- Add the paprika and turmeric and mix well.
Notes
- You can peel the potatoes or leave them unpeeled. It’s delicious either way 🙂
Wow! This was absolutely flavorful! I had ground lamb and didn’t know what to do with it and I came across your recipe. This was so easy and delicious, I couldn’t believe that so few ingredients made this taste like I bought it from a restaurant. This will be a staple in my house! Thanks for sharing!
Lauren, thank you! I’m so happy to hear that you found and liked my recipe 🙂 Thank you for letting me know how it turned out for you!
Should I boil the potatoes first or throw them in raw?
Raw – cube them and they will cook in the pan 🙂
Owe thank you it was a great dish i brought ground lamb meat cheap now i can make this often
Should I cook the ground lamb first or throw that in raw?
Lara, you can cook it right along with the potatoes in step 1 (in my recipe card at the bottom of the post). Let me know what you think!!
This was absolutely fantastic! My husband said he wanted it for dessert. 😉 I love how quick and easy it is. I used a sweet potato in place of one of the russets. Delicious. Thanks so much!
★★★★★
Beth, I’m so happy to hear that! Thanks for letting me know how this turned out for you 🙂 and LOL love that he wanted it for dessert!! 😂
I really like this recipe but next time I would start the potatoes first let them start getting a little soft then put in onions then the lamb I think the next day I’ll be able to taste the flavors more. It certainly a good start for a one pot meal yummy. Thank you
★★★★★
Great idea for a meal, but i’m not sure I could call this a recipe: 3 potatoes?, which could range from anywhere from 1/2 a pound to 3 lbs of potatoes, same with 1 onion. (This recipe would be quite different with 3 lbs of potatoes) A recipe gives precise instructions on how to prepare the ingredients and how they are to be cooked. There are no instructions on chopping the potato or onion, so one must guess what size they would be in order to cook properly in 10 minutes. A recipe relies upon proven cooking instructions, which does not include throwing everything into a pot and cooking for 10 minutes. For example, for this recipe, to cook the potatoes and onions in the rendered lamb fat would be ideal. Instead, this meal suggestion unnecessarily relies on 3 tablespoons of flavorless cooking oil. Interesting spice choices here, though I’m not quite sure why the turmeric was added unless you wanted the yellow coloring. I took your suggestion of an idea and cooked it my way and it was fantastic. My suggestion. cook the meat first seasoning it with salt, pepper, paprika. remove from pot. In the rendered lamb fat, saute’ the potatoes (1-1 1/2 cups, 1″ dice) for about 5 minutes, then add the onion (about 3/4 c – 1 c.) medium dice. As the onion starts to get translucent, add garlic, serrano, and rosemary, saute’ unitl you start to smell the garlic and then add about 1/2 c. of chicken stock (low-sodium, always use low sodium so that you can adjust the salt level to your liking) return the lamb to the pan, raise up to medium high heat and continue to cook until the liquid has evaporated. Continue cooking until you get some nice browning on the meat and the potatoes. Once it has reached it’s desired doneness, remove from heat. Eat and enjoy.
Quick and tasty meal! Thank you.
★★★★★
Diane, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂