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
Natalie says
Excellent. Quick too!
Ashley - My Heart Beets says
Awesome, thanks!
Annette says
So easy. So flavorful. A favorite!
Ashley - My Heart Beets says
Happy to hear that 🙂
Joan says
This has become a regular in my home. I also make it with sweet potatoes as I don’t eat potato anymore, and still absolutely delish. Thank you so much for a great little recipe.
Ashley - My Heart Beets says
Joan, that’s so great to hear! Thanks for letting me know how much you enjoy this 🙂 I bet it’s delicious with sweet potatoes!
Anisha says
Yummy and easy to make! Can this be frozen?
Laura says
I never bother to comment on recipes but I feel this was worth commenting on because I was a skeptic turned believer! Per the other comments I added white wine, a titcb of water, heavy salt, carrots, and didn’t skimp on the rosemary. My baby, 5yo husband and I all thought it was delish! (I did omit the serranos and my husband used hot sauce)
Ashley - My Heart Beets says
Glad you tried it and liked it! 🙂
Nic says
Delicious 😋
Ashley - My Heart Beets says
Thanks!
Johnny K says
I didn’t have potatoes but I did have patty pan squash that needed to be used, so I added that, along with a chopped carrot, and it was great. A little lower on calories too!
LBC says
This is such a great freezer and pantry clean out meal that I can pull together so quickly. The entire family loves it, including my kids.
Eric says
I made this just now. I needed to add some chicken stock and white wine the help the potatoes cook. I also added a fresh sliced carrot—which was a nice splash of color. This was delicious. Don’t skimp on the rosemary.