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!).
I 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!
“This is the most outrageously delicious dish I’ve made in a long time. I almost never trust recipes as written but this was so spot on. Thank you!”
MK
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 alongside Basmati Rice and a side of greens. Or you can always eat a bowl of this by itself.
More Lamb Recipes to Make:
More Recipes to Make:
Rosemary Garlic Ground Lamb and Potatoes
Rosemary Garlic Ground Lamb and Potatoes
Ingredients
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 🙂
Nutrition
Jennifer says
My whole family enjoyed this dish! Thanks for the recipe.
Ashley - My Heart Beets says
Jennifer, so glad to hear that! Thanks for letting me know how it turned out 🙂
Susan Wood says
surprisingly delicious ground sheep recipe! Thanks.
Ashley - My Heart Beets says
Glad you liked it, Susan!
Jess says
Everyone loves this recipe! We just use bell peppers because my kiddo likes things a but bland, but super delish and a fam favorite!
Ashley - My Heart Beets says
Jess, so glad to hear that everyone loves this! Thanks for sharing with me 🙂
Gloria says
This is the absolute best! Easy to make, won’t heat up the kitchen even in the summer and delicious. I followed it to the letter with the exception of browning the lamb first and removing it from the pan, then pan frying the potatoes and onion, adding the garlic the last minute after adding back in the lamb finishing with the Turmeric. Lamb, potatoes, garlic and rosemary – what’s not to like? Thank you for this recipe.
Ashley - My Heart Beets says
Gloria, woohoo! So glad to hear how much you like this! Thanks for sharing this with me 🙂
Markie Spell says
Best new recipe I’ve tried in several months. I’ll add a splash of liquid next time but thanks for a great recipe!
Ashley - My Heart Beets says
Markie, so happy to hear that! Thanks for letting me know how much you liked it 🙂
Lynn says
Described this as deconstructed shepherd’s pie to my family — big hit! Thanks for another great recipe ❤️
Ashley - My Heart Beets says
Lynn, that’s awesome – I’m so glad it was a hit! Thanks for letting me know how it turned out 🙂
Christina says
What are some sides to pair this with?
Ashley - My Heart Beets says
Hi Christina, a side of roasted brussels is always a good idea! Here are a couple of recipes: https://myheartbeets.com/roasted-brussels-sprouts-rosemary-balsamic-glaze/ or https://myheartbeets.com/chipotle-maple-brussels-sprouts/
Melody says
Read all the comments but still made it exactly as the recipe states, despite some saying it was greasy. Perhaps it’s the type of lamb you use. I use organic free range lamb. I did not use the serrano chili because I didn’t have one. I used smoked paprika because I left out the serrano. I had no problem with the potatoes cooking so could be those who still had undercooked potatoes, cut them too big? I did add 1/4 cup of water for the last minute to get all the fond off the bottom of the pan. A keeper.
Ashley - My Heart Beets says
Melody, I’m glad you liked this recipe! Thanks for letting me know how it turned out for you.