Rosemary Garlic Ground Lamb and Potatoes

191 Comments

Rosemary garlic ground lamb and potatoes all in one skillet (or pot)!

rosemary and garlic ground lamb and potatoes

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!

rosemary and garlic ground lamb and potatoes

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 and garlic ground lamb and potatoes

Rosemary Garlic Ground Lamb and Potatoes

rosemary and garlic ground lamb and potatoes

Rosemary Garlic Ground Lamb and Potatoes

4.83 from 75 reviews
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Ingredients
 

  • 3 tablespoons oil
  • 1 pound ground lamb
  • 3 russet potatoes, cut into ½ to 1-inch cubes
  • 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 🙂
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rosemary and garlic ground lamb and potatoes

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. So easy and flavorful! says

    5 stars
    This was so good! I had ground lamb and wanted something flavorful and good for winter. I made it as yor recipe described. I added more paprika and a couple dashes of Greek seasoning. I massaged some kale with olive oil and put the lamb potato mix on top ( so I could get some greens in). It was delish!!!

  2. Nikki S Collins says

    5 stars
    My 3rd time to make this recipe, but tonight I am missing the serrano chilis. Am using the dried Thai chilis and some red pepper instead. It’s fabulous, but not very diet friendly. Will try adding kale next time and possibly subbing sweet potato for the potato. Lots of possibilities!

  3. Janet says

    5 stars
    Made this tonight. So delicious. Decided to use some “lamb seasoning” I had on hand. This is definitely a keeper. Next time I might try it adding a small diced eggplant.

    • My Heart Beets says

      Hi Janet, I’m so glad you liked it! I haven’t tried lamb seasoning but I’ll have to check it out – curious about what’s in that mix. Diced eggplant sounds like a nice addition. 🙂

  4. Marcel says

    5 stars
    Not big on lamb but needed something really different.
    This came out awesome, i deviated slightly.
    So i prefer & used golden yukons about 3 cups instead of russetts, i used a habanero n a jalapeño instead of serrano because thats what i had, i used cumin instead of turmeric, i dont like or buy turmeric, i used 1 teaspoon of dried rosemary instead of fresh because i already had it. Always use less when its dried, its stronger & more concentrated.
    I also cooked it covered for about 25 minutes stirring every 6 minutes & left cover off for the ending.
    Very very good

  5. Bernie R. says

    5 stars
    I made this recipe tonight. It came delicious. I doubled the recipe and added about 3 cups of water to make a little bit of a gravy. I also added two small cans of mushrooms and two cans of green beans for a vegetable.

  6. Lisa says

    4 stars
    First time trying lamb.
    Found your recipe and sounded like something I would enjoy.
    Enjoy I did!
    I will cut the oil down by half next time and did extend the cook time to get the potatoes to how I would like them.
    Also used jalapeno vs Serrano (for my spice level only) and red potatoes (4 per russet again personal preference).
    It was delicious!! Amazing flavor…mmm mmm good
    Thanks for sharing.
    4 stars only because a little oily for me.

  7. RedOlive says

    5 stars
    Love this. Thank you so much for the great ideas. A few months back we had a neighbor sell us one of his lambs.(57lbs) So I needed lots of ides on cooking Lamb. We got some of it ground, and your recipe is great. I skip the pepper, cannot eat them. We use EVOO from our own olive orchard. I get fresh rosemary, garlic and potatoes from my garden. I have substituted sweet potatoes, added mushrooms, use turmeric powder and smoked paprika from a local spice shop. I have also added curry once too. Today’s version we had sweet potatoes and scooped it over zucchini noodles. (Zucchini from my garden) it was perfect. So very tasty. I can’t thank you enough for sharing your great recipe!

  8. Laura F. says

    5 stars
    This was so wonderful. Seriously, one of the best things I’ve had in a long time! I had some lamb and was going to make a fancy Ottolenghi dish, but was just to tired. Googled easy lamb recipes and this came up and I had everything on hand, so it was perfect. Little did I know that I had just made one of my new favorite dishes of all time. The funny thing was that it didn’t seem all that amazing as I tasted it going along, until the last step. I’ve always thought about turmeric and paprika mainly as color-brining spices, rather than actual flavor. But after adding those, the dish went from meh to sublime. Thank you so much for this! (And also for your IP Butter Chicken Recipe! Another one of our family’s go-to recipes!)

  9. Cynthia says

    Hi ! I will definitely try your recipe. It looks so good ! What do you recommend serving as a side to this dish ? Thanks 🙂

  10. Shirley says

    5 stars
    Made this today as I was looking for a ground lamb recipe, loved it. I cooked the recipe without the potatoes & instead after step 2, added a 12 oz pkg of chopped cauliflower (cooked the cauliflower in microwave for 3 min first). Delicious!

  11. Elizabeth Capwell says

    5 stars
    I made this tonight. Delicious! I didn’t have fresh rosemary so used a tablespoon of dried. Ditto Serrano pepper so used a dash of cayenne. Added about 2 tablespoons of lemon juice because I know it’s used to marinate lamb. My husband and I ❤️ this dish. Thank you so much for creating and sharing it!

  12. Meg says

    5 stars
    Absolutely delicious, will be making this a staple in my kitchen! I substituted the 3 potatoes for one large sweet potato and one russet and it turned out great! ❤️

  13. PB says

    3 stars
    Greasy. I did exactly like the recipe said using quality ground lamb. Tasted good, but was too greasy for us.
    I would drain and soak cooked lamb with a paper towel before adding the rest of ingredients if possible.

  14. Feroza says

    5 stars
    This is a great recipe. I saw we had to add the potatoes in the beginning so I cut them very small: 1cm cubes and that worked really well. Came out amazing!

  15. Ardis Weight says

    5 stars
    SO easy AND So DELICIOUS! Thanks to you I was able to use up my ground lamb that I had in the freezer for a couple of weeks!

  16. Tom and Hope says

    5 stars
    My 8 year old and I made this and we’re over the moon. She says “the lamb is wrapped in oily goodness and it’s just delicious!”

    We took a commenter’s suggestion for some sweet potato and it was a hit. Put some brown rice on the side with some broccoli and carrots, too.

    Thanks for this lovely recipe!

  17. Susan Kinsella says

    3 stars
    I love lamb. I really love ground lamb. The richness of the meat makes my mouth water, so I was excited to try this recipe. Sadly, there was something missing. Maybe the proportion of lamb to potatoes was off for me. There was an unami flavor I find with lamb that was missing. I’ll try it again and play with the proportions. The idea of the flavors really appeal to me and make it worth playing with it.

  18. CF says

    Very good! Thank you for the list of ingredients and inspiration….my son cooked this for the family, we also had rice, cucumber sauce and boy choy! Yum

  19. Philip Nicholson says

    5 stars
    Soooo flavourful 🙂
    Only had a jalapeno and through it in which made it quite ‘warm,’ but delicious.
    Perplexingly, the only dish that actually loses taste over the ensuing days; for me anyway.
    Making it again tonight 🙂

  20. Sherry Turner says

    5 stars
    I made this with shredded potatoes, then stuffed peppers with the mixture. DELISH!!! Thank you for the recipe.

  21. Tom says

    5 stars
    I’m the cook in the family and, two weeks ago, amid the stockpiling of groceries that was going on at the time, my wife texted me from the grocery store. “Everything’s gone. They have ground lamb; should I get it?” After a quick internet search and ending up on this page, I replied “yes.” This has INSTANTLY become a family favorite and I’ve made it three times since already. (I even make a low-carb version in a second pan for one dieting family member, substituting cauliflower for the potatoes.) Thank you!

  22. Carrie says

    5 stars
    When I started frying the lamb I thought, “wow, this smells awful, no way my kids will eat this.” But the garlic and the rosemary came through in the end! The flavors melded beautifully and everyone enjoyed dinner with the addition of some rosemary olive oil rolls I made. Thanks for the recipe, I was wondering what to do with the package of frozen ground lamb that has been sitting in my freezer.

  23. Cathy says

    5 stars
    My husband and I loved this recipe. We were worried that the potatoes would not cook, but we followed the instructions and it turned out wonderful. Thank you!

  24. Lee Lelong says

    I’m going to try this tonight, minus the potatoes due to high carbs. I’ll make egg noodles for my husband to put the meat mixture on and mine will go in a high fiber tortilla wrap, 3 net carbs. I’ll let you know how it worked for those of you trying to cut your carbs.

  25. Ellie says

    5 stars
    the whole family loves this! i have made it 3 times now. it is easy to make, easy to clean up — THANK YOU.
    I am going to make a “Keto” version tonight, using Cauliflower instead of potatoes, prolly increase the curry/turmeric —- any suggestions or advice??
    (the husband and i want to lose a few pounds before “swimsuit season”, so we’re doing a “Keto” diet for the next 3 months and potatoes are a no-no)

    • My Heart Beets says

      Ellie, that’s so great to hear! How did the keto version turn out? I’ve never tried this with anything other than potatoes but bet it’d be good with cauliflower too.

  26. Meg D says

    5 stars
    Yummmmm! I used ground beef because that’s what we had, still delicious! We didn’t have a serrano so just added a couple of shakes of crushed red pepper, and you were right… the little bit of heat really adds to the dish. I found it a little too salty, so next time (and it’ll probably be soon because it was so good) will adjust it accordingly. Thank you so much for an awesome winter night dinner!!!!

  27. Erik says

    I made a slight alteration to this meal and love it. I substituted the russet potatoes out and swapped in sweet potatoes instead. Then I cooked an egg on top of it with the lid on like it was hash and eggs. Thank you, this was awesome.

  28. Candace says

    5 stars
    Made this for the second time last night and I was so excited to have it for lunch at my desk! I swapped one of the russet potatoes for a sweet potato tried to dial up the heat to complement the sweetness. I also added sour cream on the side. 10/10 starts because it’s super delicious and easy.

  29. Pam Starling says

    5 stars
    Thank you for this great recipe! I had a pound of ground lamb and decided to try your recipe, but added 1/2 teaspoon of cumin, and 1/4 cup each of roasted pistachios and dried currants from another recipe I was thinking of trying. It was a delicious combination! I will make this often. Even my very picky husband enjoyed it.

  30. Karen says

    5 stars
    I searched for ground lamb and came across this recipe- meat + potatoes is very midwestern! Loved it and super quick! If I make it again (availability of lamb is iffy even in farm country), I may cut back the Serrano because, midwesterners ☺️ Super dish that will have the addition of rice for the leftovers. Thank you!

  31. Ashley KU says

    5 stars
    Holy balls.
    I’m here to give this recipe yet another well-deserved 5 star review. I followed the recipe to the T and it was phenomenal!! This was my first time to your site and I’ll definitely be checking out more of your offerings! Thanks very much!

    • My Heart Beets says

      lol!! not often that a comment makes me laugh but thanks for starting yours this way haha. I’m so glad you liked it, thanks Ashley! Can’t wait to hear what you think of any other recipes you try!

  32. DP says

    5 stars
    Very helpful recipe. I just added a few things, pine nuts towards the end and feta cheese to top it off. Will definitely make again!

  33. Amanda says

    I do not have paprika tumeric Serrano or rosemary
    So I’m wondering if I could use ground thyme curry
    powder chili powder and green pepper? I have two l pounds of ground lamb and eight people to feed I’m hoping that this message reaches you so I can make it for tonight’s dinner…

  34. IthacaNancy says

    5 stars
    I am eating out of my freezer due to financial stresses, and not eating out anymore. I found a pound of ground lamb from 2013, and with this recipe, I made a meal just as good as one I woudl have at a restaurant. Thanks!

  35. Ebony says

    5 stars
    Absolutely delicious! This recipe was very simple, yet flavorful. I also added peas for color and to add a vegetable, but outside of that, followed the recipe. I’m so glad I was able to use the ground lamb I had sitting in my freezer for weeks. Will definitely make again!

  36. Jessica says

    5 stars
    Loved the recipe. I never follow a recipe completely I added a few extra spices and added peas and ground chicken. It was delicious my whole family enjoyed it.

  37. Laura Elwood says

    5 stars
    I modified this just a bit and used 1/2 potatoes & 1/2 sweet potatoes and powdered rosemary (my husband doesn’t care for bits of rosemary) – YUMMY! Thank you!!

  38. Karen says

    Great Recipe !!! Saw ground lamb on special Googled a recipe because I didn’t know of one and came upon your Rosemary one and it is/was the bomb meal that replaced my own origin signature lasagne recipe. Now everyone requests this meal and say you couldn’t find anything better at a fancy restaurant. I make double recipes and find myself NOT wanting to invite company because I want to eat it as left over for a few days. I do not pair with rice because potatoes are enough carbs but it does go with garlic steamed stir fried spinach. My hats off to you for sharing this outstanding stimulating recipe !!!

  39. Rachel says

    4 stars
    I made as written plus added 1/4 minced green pepper as I had part of one left. Everything went well except my paprika added a sour note. I’m not a fan of paprika and maybe mine has gone bad (imported Spanish, waste of money imo). I’ll definitely leave out next time. My ground lamb had almost no fat, so used olive oil, and worked great. I fried up potatoes first as my two russets were large and had larger dice than the picture. Added lamb, onion, everything else in order as per instructions. My 🌶 weren’t very hot, so next time, red chili flakes. I could see how not having precise recipe, sizes, etc., might be a problem, but I’ve made enough hash that this was easily doable.

  40. Roman Rauhala says

    5 stars
    What an awesome dish, it was very easy to prepare and tasted fantastic! The combination of the rosemary, turmeric and paprika added so much flavor. Thanks for sharing this recipe.

  41. Suki says

    The dish Is flavorful, but too greasy if made per the recipe. I have tried it a few times and it works best to oven roast the potatoes, brown the lamb and drain it, then go n to assemble the parts. This modification also gives you the crispy crunch from the potatoes, against the luxurious lamb.

  42. Debbie says

    5 stars
    All I can say is, DELISH, DELISH, DELISH! Great recipe start to finish! Didn’t know what to do with my ground lamb but now I Always will…..🙂Thanks Ashley!

  43. Karen says

    5 stars
    Fantastic dish! I added veggies I needed to use up: mushrooms and cabbage. I loved the flavors. Thanks so much!

  44. Teb says

    I enjoyed this dish ( I fixed it last night), served with steamed broccoli and Italian stewed tomatoes.
    I added a bit of homemade sweet chili with curry sauce on what was left over and put it in a pita pocket topped with lettuce and diced tomatoes for lunch the next day.

  45. Beth says

    5 stars
    Swapped out carrot for the potatoes and topped with some feta cheese. Yummy and adaptable to what’s on hand.

  46. Susan bissonette says

    The recipe sounds good thank you! Like all recipes for me it’s a starting point. For some like Tommy more precise instructions are wanted. The recipe with more complete instructions is a reasonable suggestion albeit a little judgmental. But hey the responses were pretty harsh too. Can we all try for a little more kindness?

  47. Sheri C Jones says

    5 stars
    My husband loves lamb and I was searching for a new recipe for ground lamb. I make hot meals to pack for dinner since he can work late and I don’t want him to be eating fast food meals at work. This was a big hit, his meals get a lot of attention from coworkers, this was a favorite. I made recipe as is except I didn’t have the Serrano pepper so I used a red bell pepper. Thanks for the great recipe!

  48. Erin R Gerber says

    5 stars
    Made this last night and it was a huge hit! Swapped out the serrano for a pepper I had on hand and it worked just fine. Can’t wait to make this again!

  49. JaSy says

    5 stars
    Love this recipe! Tweaked it a little bit for my taste and available ingredients.
    Used sweet potato, ground dried rosemary (1 tbsp), no paprika, little bit of cayenne, a little more black pepper.
    I had some cooking lavender spice so added about half a teaspoon as well.

    This is similar to one of my favorite recipe which entails ground pork, onion, garlic, diced potatoes and raisins.

    This lamb recipe now trumps the pork recipe.

  50. Lorie Brown says

    5 stars
    Tried this the other night and absolutely loved it. I will have to start cooking the potatoes first though, but it was great.

  51. Denise Davis says

    5 stars
    Wow!! What a delicious dish! I made exactly like instructions said, but I didn’t have any turmeric so I used curry powder instead absolutely amazing. Thanks for sharing!

  52. Lisa says

    5 stars
    The flavors are spot on! Except I didn’t use the pepper. I also skipped the potatoes, and cooked the lamb with mushrooms and peas. And topped it with Israeli couscous and tzatziki sauce. I didn’t have fresh rosemary, and used 1/2 tbl spoon of dried rosemary. Definitely making again!

  53. John Carlstrom says

    Does anyone know approximately how many garlic cloves would equal the 5 teaspoons of minced garlic used in this recipe?

  54. Teresa says

    This recipe was great! I ended up using 1 tbsp of dried rosemary because the grocery store was out of fresh and it turned out really yummy! I added it at the beginning with the potatoes and meat to get a stronger rosemary flavor since I wasn’t using fresh.

  55. Kim says

    5 stars
    I am a sheep farmer with lots of ground lamb. This is the best recipe I have ever tried. I thought the potatoes were taking too long to cook, so I added a splash of Chardonnay to help steam them, fantastic! Thank You.

  56. Jessica says

    5 stars
    I loved this recipe! I also added some grilled tomatoes and feta cheese, but it’s delicious without those too. I’ll definitely make this again.

  57. Candice Zamora says

    5 stars
    I used bacon grease instead of oil but followed the rest and it turned out amazing! We’ve never cooked lamb so we were all worried. But it was so good, even my toddler liked it! Oh and I used bell pepper instead of serrano because that’s what we had.

  58. Virginia Martin says

    My family really enjoyed this. The entire dish was gone the same night it was made. I was amused that one son turned it into “breakfast tacos” by cooking scrambled eggs and wrapping it in a tortilla with cheese (we live in Texas). The rest was inhaled plain. I cut down the rosemary because I thought a couple of tablespoons was too much. Next time I will add the full amount!

  59. Karen says

    5 stars
    This was delicious! Thanks so much for the recipe. The combination of all the ingredients together was just wow! Will certainly be making this again.

  60. Jennifer says

    5 stars
    This was a delicious dish! Thank you for the recipe. It freezes quite nicely, as well. I added frozen peas, because I love them and voila, a complete meal! Thank you again!

  61. Karen says

    5 stars
    Never knew I liked Lamb till I tried this recipe Really thought it would be perfume tasting with the fresh rosemary but every spice played off one another perfectly with the lamb.

  62. MPK says

    5 stars
    This is an awesome recipe!!! I’m middle-class white American w Irish roots in our cooking. This is like a hash to me, as in corned beef hash, roast beef hash or red flannel hash (made in New England as a corned beef hash with beets for flavor and color). One can even make hash with left over oysters, if married to a fisherman, but you can also buy some fresh oysters or some in a jar to do this. Hash is when you cube up potatoes, onions and your leftover roast in order to feed your family another meal. I learned a lot about layering spices/flavors and cooking cubed potatoes in rendered lamb fat/lamb flavor by following the recipe exactly as written. Cook this gently. The potatoes and meat will cook together in ten minutes if you don’t overstir nor overheat. Cook on med to low heat and keep an eye on it. Put a lid on, turn the heat to low and steam for a minute if necessary. I used to throw in all of the spices from the get go. I love the freshness of these spices in this recipe that come in mid-way, and the turmeric and papaprika at the end. It’s morning; I put a raw egg on top in one corner and fried it on top of that part of the dish without oil, finishing the egg w the lid. Thank you!!!!!

  63. Lyla says

    I made this minus the potatoes, and put it over rice. Two changes…I put a handful of cranberries, and some Cabernet Sauvignon to simmer up. Just delicious! Thankyou!!

  64. Jeffrey Rex says

    5 stars
    Wow! I just made this recipe and am out of my mind with pleasure with the results. I doctored mine up with just a touch extra of garlic, black pepper and paprika. Not necessarily because it needed it. Just because I favor those spices. I’m am not exaggerating when I say that I had a hard time putting my fork down and controlling my appetite. This recipe is a keeper!!!

    • Denise Jones says

      5 stars
      I really enjoyed it! Next time I will use less oil since the lamb renders its own fat.
      Already had 2 helpings and feeling some kinda way about sharing with the boys. 😆 Here’s hoping they don’t eat it all! Maybe I should hide some..hmmm

  65. Jill says

    5 stars
    This was delicious. I skipped the paprika only bc I’m not a fan. I added some crumbled goat cheese on top. Perfect cozy meal!

  66. Jenny says

    5 stars
    This was a really delicious meal; thank you! I cooked the onions and potatoes for 1-2 minutes before adding the lamb. I ended up extending the time for covered cooking to 5 minutes before the potatoes were the desired texture, but the rosemary held up beautifully for the extra cooking. The final flavor had just a hint of sweetness, along with all the savory flavors, and I enjoyed it very much.

  67. Tommy says

    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.

    • Mark says

      You are an @$$!! You complain about a free recipe?? She is not teaching you to cook, it is a recipe. Get a life! Yours must be pitiful to feel the need to make posts such as this!!

        • Lesli says

          4 stars
          Why so rude? If you can’t decipher it, just don’t use it. Haven’t you ever adjusted a recipe to suit your taste? Use your judgment..Jeez…

          • Danny says

            I actually really liked her suggestions. The recipe wasn’t clear about a lot of things so I used this comment to fill in the gaps and it worked.

    • MPK says

      You’re really stretching here. Three potatos in English literally means means three potatoes. One onion is one onion. The recipe was written perfectly by the young lady. Off your meds, perhaps?

    • Paula says

      Wow, Tommy says a lot of narcissistic control-freak crap here. No one wants to read your version of HER recipe. Go do something constructive like start your own militant cooking blog. Your destructive behavior is unwanted here.

      The recipe is lovely as is, quite understandable to us folks who have been cooking creatively for our families all our lives. I am grateful for this entry, as I have a pound of lamb and a hungry family looking to me. Perfect find, let’s do this!

    • Virginia Martin says

      I found Tommy’s suggestions quite reasonable and helpful. As an engineer, I like precise measurements. 😂 We all have different cooking habits. I have a high functioning autistic son with an engineering physics degree who wants measurements so precise, if the recipe says 1/8 tsp pepper, he starts looking for my 1/8 tsp measuring spoon. Yet he’s an excellent cook. I will report back after I make this. One question: Tommy, does using the rendered fat make the dish too oily?

      • Kelly says

        Virginia – I have to agree with you. I too like precise measurements, but as an experienced cook I can figure out what needs to happen to make this recipe work. Although some may benefit from a little more precision, I think Tommy’s narcissistic trolling comments were inappropriate!

    • Teb says

      This poor guy would have a conniption if he ever read a recipe dating back 100 years or more. A pinch of this a smidgen of that, or take a pullet and slather with a goodly amount of butter.
      I have always considered recipes to be a guideline, to start you on the right track so you can create a dish that fits your on tastes.

    • TommyPhan says

      Hey tommy. Happy one year anniversary on this post. Can you please send me a link to all of your other posts? I am cracking up reading people’s comments to your post. Trolls for life!!!!

    • Zack says

      Dude. You people are complaining about the recipe not being specific. Well just be smart. Obviously you aren’t going to use 3 huge potatoes or a huge huge onion. But you probably dont think like that because you dont have a brain. Wow people are crazy.

    • Maui says

      4 stars
      I eyeball measurements bUt I get some people feel the need to be precise. Try to Add your own flavor, be fun improvise if you don’t have all the ingredients. Just feel your way through the kitchen, put some love into what your making, don’t over think it because that’s when you’ll mess it up. Just relax

      • Morris says

        4 stars
        This guy’s tone is definitely off-putting, but the first two times I made this recipe (as written) the potatoes came out undercooked. I haven’t tried it yet, but I agree that his way would work better. (But, to be clear, I also agree that his tone was sub-optimal.)

    • Stacie says

      4 stars
      Thank you, Tommy. I am reading the comments of hopes of information like this. The potatoes and onions in cups or even better, weight would be very helpful. I don’t understand all the mean comments.

    • m says

      Actually, traditional recipes did not include what you are asking. People were assumed to know how to cook, so the recipe was simply guidance. Many recipes had a handful of this, a pinch of that, a pile of the other. If you have more people to share your pound of lamb, use more potato! If you like to watch carbs but still enjoy the recipe, use less potato!

  68. Palma says

    5 stars
    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

  69. Beth says

    5 stars
    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!

      • Lane says

        Beats. Used already diced potatoes and sauted them until they browned and had some body to them then threw them in. Delicious receipe. We also will make this more often and lamb has such a great flavor.

  70. Lauren T. says

    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!

          • Kelly Manning says

            4 stars
            I love new ways to fix ground lamb and this tastes good. But I wish you would be more clear about how much onion and potato you add: these both come in greatly varied sizes and substituting other types of potato would be much easier if it was ‘X # of cups’ in stead of ‘3 russet potatoes’. I think, next time, I will brown the meat and onion first, then add the potato. It was a bit crowded and hard to stir when all together.