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
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.
Lasha Faltstrom says
Yum! My boyfriend never had lamb before. I elected to make the seasoned meat into balls, which I baked, and I subbed out potatoes for cubed cauliflower that I roasted in another pan. We are it with sauteed green beans.
Ashley - My Heart Beets says
I’m so glad! Thank you for letting me know how much you guys enjoyed this 🙂
Christina says
Cooked meat separately like others have suggested and added a can of Guinness to it to make a gravy! This is a delicious recipe that I have made several times.
Ashley - My Heart Beets says
Glad to hear that!
Lia says
I’ve made this 3 times. It is absolutely amazing. One of my favorite dishes and its easy to make!
Ashley - My Heart Beets says
Lia, so happy to hear that! Thanks for letting me know how much you like this 🙂
Laura says
Perfect, I made this for dinner tonight I made omitted the pepper since my husband can’t have the heat and I omitted the tumeric …added my rosemary my Oregano from Greece my just picked garlic and onion from the yard with Montreal seasoning and more swad granulated garlic… I used EVOO to sauté my potatoes and merged my lamb and spices.. it is absolutely heavenly! I am going to serve it with some Tzatziki and fresh, salad and bread … Thank you
Blessed says
Amazing…I can even begin to explain. I’m shocked. Thought it would be bland because it lacked many spices. But I followed recipes exactly, minus potatoes and it’s amazing. I’m Jamaican, I know flavor which is why I was tempted to add seasonings but this is perfect as is.
Corinnea says
I was looking for an easy, flavorful recipe for ground lamb, this fit the bill. I didn’t have a pepper but it was still very good. It’s reminiscent of groestle, an Austrian dish only with a mid east flavor.
I had just enough leftovers to use the next morning, added in a few eggs and it was amazing.
Ashley - My Heart Beets says
Hi Corinnea, I’m so glad to hear that! Thanks for letting me know how much you enjoyed it 🙂
L says
My family loved this dish. Although I did make a few changes. I substituted crushed red pepper flakes for the Serrano pepper. I also added some better than bouillon chicken flavor and some green beans. So good!
Kevin says
I par boiled my potatoes before putting them I’m
In helped with getting them soft and not adding cooking time to the recipe
John says
Simple but fantastic recipe! Flavorful and nutritious! Already recommended to several friends!
Ashley - My Heart Beets says
Thanks, John 🙂 So glad to hear that! Appreciate you sharing my blog with others!
Rob C. says
I’ve made this twice. The first time I followed it exactly and regretted it. Putting raw meat and potatoes in a skillet at the same time over medium heat doesn’t work for me. I brown the meat with garlic, rosemary, salt and pepper first,
remove the lamb from the pan, then add the peppers and onions to the pan to the juices, sauté, then add potatoes. Once cooked, I add the paprika & turmeric, then add the lamb back into the pan. Am I alone in this?
Fritz says
When I read the recipe, I also thought that putting the raw meat and potatoes together was odd. I saw your comment and did exactly what you did. Turned out great. Thanks.
Lisa F says
I’m a gardener and love to cook dishes with fresh herbs. This one is special. I made it for a hearty breakfast for my 3 grandkids when they visited (ages 10, 7, and 5 yo) and they said it was the best food they ever had eaten. Savory and satisfying in every way.
I want to bring frozen meal to a friend recovering from surgery and thought of this dish. Would you change the process? How long to reheat?
Barbara Nagata says
This is a great recipe! Everyone loved it. I skipped the pepper and I used diced frozen potatoes rather than fresh. The taste didn’t suffer. I’ll be using this recipe often!
Ashley - My Heart Beets says
Barbara, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Kaitlin says
Fantastic. First time trying ground lamb figured this was a good recipe to get the full flavor of meat. Absolutely love it and so simple.
Shannon says
This recipe is delicious! The flavors are marvelous. The only thing I changed was the pepper. Instead of a Serrano pepper I used a red bell pepper. Yum!
Jamie says
Delicious! We only had one russet potato and one sweet so we used those and it was still great.
Ashley - My Heart Beets says
Glad to hear that, thanks for letting me know how it turned out 🙂
Kfeilteau says
I made this last night and LOVED IT!!!! I did not have the Serrano pepper so omitted and made it with diced sweet potatoes (not yams) to make it a little more keto. Next time I want to try it with chunky riced cauliflower. But the flavors were all still intact and just writing about it makes me wish that I had some leftovers to eat!
Ashley - My Heart Beets says
So glad to hear that, thanks for letting me know how much you liked this 🙂
Johnnyyyyyy says
So, while it does have decent flavor, it’s kinda plain and boring. It really is missing a sauce. If it had a sauce it would be really good, amd not so dry. But the flavors are there.
RC says
I made this recipe tonight and it was delicious. I am not a fan of Rosemary so I left it out but when I tasted it towards the end of cooking it was rather bland. I went ahead anf added the rosemary and the flavor popped so if you are like me and not rosemary fan, give it a chance. Also of note, I opted to cook the ground lamb first and drain off the excess fat, and cooked the cubed potatoes for 5 minutes befoe adding them. I added about 1/2 cup of chicken stock to moisten it up a bit. A great dish!
Tina Rinella says
The gr lamb with potatoes is MAGIC!!! Next time I will add some green peas at the end for color. So delish!!!
Ashley - My Heart Beets says
Tina, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Elena says
You cooked lamb, potatoes and onions In 10 minutes?! Somehow I doubt that, but I will try this recipe, see what comes out of it
Tara says
Excellent recipe! I had some ground lamb from a local farmer. I didn’t use the Serrano pepper and will decrease the salt amount next time. I served it with sauteed cabbage for our St Patrick’s Day dinner. It was great and I’m already looking forward to leftovers!
Ashley - My Heart Beets says
Tara, I’m so glad you liked this! Thanks for letting me know how it turned out for you 🙂
Lindsay Arakelian says
This is a good recipe but needed WAY more flavors! I would say this is a great base recipe that anyone can be creative with as far as spices and veggies.. I added some harissa, hot curry powder, cumin seeds and green peas. I used 2 potatoes instead of 3.. only thing I would add next time is some ginger. Thank you!
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.
Lissa says
Lamb is a hit or miss for me but this recipe was amazing. It’s perfect for a week night since it’s quick, filling and delicious. I really enjoyed it and will definitely make it again. The only things I changed was leaving out the Serrano peppers since I didn’t have any on hand and added carrots since I wanted to use them; otherwise I made the recipe as written. Thank you for sharing.
Ashley - My Heart Beets says
Lissa, that’s so great to hear! Glad you liked it 🙂 Thanks for letting me know how it turned out for you!
Michelle says
this is epitome of comfort food!Thanks for a great recipe!
Ashley - My Heart Beets says
Michelle, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Jennifer says
The flavour was fine but this dish was greasy. The lamb needs to cooked separately and drained/blotted dry.
James Cohen says
Made a few changes based on what I had on hand, but that seems to be popular lol. I cooked it in an instant pot (10 mins at normal pressure with quick release on the pressure) and used black garlic. Couldn’t find a serrano pepper, so I used a little bit of cayenne. Still came out phenomenal! Can’t wait to try it again after making sure I have everything!
Ashley - My Heart Beets says
James, happy to hear that it turned out well! Thanks for sharing 🙂
Samantha says
Delicious!! I was looking for a super quick and simple recipe with ground lamb and found this and just so happened to have all the ingredients! I was a bit skeptical but it was really great. I added some chicken broth at the end to let the potatoes simmer a bit and get a broth and it was sooooo good.
Ashley - My Heart Beets says
Samantha, awesome! Happy to hear that you tried and liked this recipe – thanks for letting me know how it turned out for you 🙂
Michelle says
This is super easy and fabulous !
Ashley - My Heart Beets says
Thank you, Michelle!
Jeff Frane says
Do you parboil the potatoes first? I make fried potatoes on a regular basis and they always spend a short time in boiling water first. Just a thought and a question.
Ashley - My Heart Beets says
I don’t but you can for a shorter cook time!
Christopher says
Also confused about this. No way those raw potatoes are done in ~10 minutes without boiling them first.
Alan says
Hi Jeff;
I made this delicious dish last night. I did parboil the potatoes first as I was concerned the taters would come out a bit too raw for my taste. Next time (and there will be a next time!), I’ll try the dish with cubed sweet potatoes tossed in raw.
K says
Good recipe, though I’d make a few changes:
– season while the meat and onions are cooking, otherwise they end up tasteless
– deglaze with something afterwards, all the fond from the lamb goes no where in this recipe
– consider boiling potatoes or something first; they take the longest and will be no where near done by the time the meat is well well well done
Kimberly says
My family and I love this recipe!
Thank you:)
Ashley - My Heart Beets says
Kimberly, that’s so great to hear! Thanks for letting me know how much you and your family like this 🙂
Mk says
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!
Ashley - My Heart Beets says
That’s so great to hear! I’m glad you liked this so much 🙂
Julie says
This was so tasty! I didn’t have zeranno, so I used red pepper flakes. I also used unpeeled small potatoes. Loved it! Oh and I added peas and carrots. I was going to make shepherds pie but realized I didn’t have the right potatoes!
Ashley - My Heart Beets says
Julie, I’m so glad to hear that you made and liked this! Thanks for letting me know how it turned out for you 🙂
Lory says
This came out super yummy! I subbed Coriander for Tumerac because that is all I had. Came out amazing!
Ashley - My Heart Beets says
Lory, that’s great! I’m glad you liked it 🙂 Thanks for letting me know how this turned out for you!
Michelle Sager says
this is a great and flavourful
Ashley - My Heart Beets says
Michelle, thank you! Happy to hear that you enjoyed this recipe!
Jasmyn says
This turned out so yummy! I had to skip the salt so I added more garlic and an extra pepper to amp the flavor. Will definitely add this to my favorite recipes!
Ashley - My Heart Beets says
Jasmyn, that’s so great to hear! Thank you for letting me know how it turned out for you 🙂
Nic says
I make this all of the time. It’s my go to! So yummers
Ashley - My Heart Beets says
That’s so great to hear 🙂 Thanks for letting me know how much you like this!
Katrina says
Just had this for dinner, and YUM! It was so good!
Ashley - My Heart Beets says
Hi Katrina, that’s great to hear! Thanks for letting me know how this turned out for you 🙂
Michael Robinson says
ridiculously simple and delicious. Don’t skip the Serrano pepper, it is key. Thanks!
Ashley - My Heart Beets says
Thanks, Michael! Glad you liked it! Thanks for letting me know how this turned out for you 🙂
Jim says
It would help if you gave the approximate total weight of the potatoes. Russets vary considerably in size and the total weight of 3 potatoes could change by a factor of two easily.
Based on my experience with similar recipes I would guess you want about 1 lb of potatoes but maybe you could comment
Don says
Fantastic. Easy and soooo good. Dinner and then enough for breakfast with an egg on the top. Thanks, keeping this recipe.
Ashley - My Heart Beets says
Don, happy to hear that you liked this so much! Thanks for letting me know how it turned out for you 🙂
Penny says
Delicious dish and I usually do not like lamb. The flavor mixture was spicy flavorful…great. Next time I plan to add fresh cauliflower for half the potato to try.
Ashley - My Heart Beets says
Penny, I’m happy to hear that you liked this so much! Thanks for letting me know how it turned out for you 🙂
Gourmetlady 65 says
Delicious meal. Next time I plan to add fresh cauliflower for half the potato.
Ashley - My Heart Beets says
Happy to hear that!
Rachel says
So good!! Definitely need the paprika, it makes it absolutely perfection 😋 adding this to my recipe box!
Ashley - My Heart Beets says
Rachel, so happy to hear that you like this so much! 🙂
DEb M. says
I don’t usually eat lamb. I really enjoyed this recipe. I tweeted it by adding two more potatoes, dried mint, and fresh lemon zest with the juice from half a lemon. Two bites in I said that I would make this again.
Ashley - My Heart Beets says
Deb, that’s so great to hear – thanks for letting me know how much you liked this! 🙂
Anne says
I’ve made this recipe many times now and love it! I always make a double recipe because my girls like to eat it for lunch for several days after. Has anyone worked out how many calories?
Ashley - My Heart Beets says
Hi Anne, I’m so glad you love it! I’ve updated the recipe card to include nutrition facts. I hope that helps!
So easy and flavorful! says
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!!!
My Heart Beets says
I’m so glad you liked this so much! Thank you for letting me know how it turned out 🙂
Nikki S Collins says
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!
My Heart Beets says
Nikki, I’m glad you like this so much! I’m sure kale and/or sweet potato will be great additions 🙂
Janet says
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. 🙂
Marcel says
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
My Heart Beets says
Marcel, I’m glad you liked it! Your substitutions sound great, thanks for sharing!
Michelle Sager says
Two words. Comfort food
Ashley - My Heart Beets says
Thanks, Michelle! 🙂
Bernie R. says
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.
My Heart Beets says
Bernie, I’m so glad to hear that! Thanks for letting me know how it turned out 🙂
Lisa says
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.
My Heart Beets says
Glad you liked it, Lisa!
RedOlive says
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!
My Heart Beets says
Thank you! I’m so glad you liked this! Also, wow your own olive orchard? That is incredible – I’m jealous!
Laura F. says
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!)
My Heart Beets says
Hi Laura, I’m so glad you liked this so much! Thanks for leaving such a nice review 🙂
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 🙂
My Heart Beets says
I think roasted broccoli or asparagus would be great!
Shirley says
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!
My Heart Beets says
Hi Shirley, that’s great to hear! Thanks for letting me know how this dish turned out for you 🙂
Elizabeth Capwell says
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!
My Heart Beets says
Elizabeth, I’m so glad you and your husband liked this dish! Thanks for letting me know how it turned out for you 🙂
Meg says
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! ❤️
My Heart Beets says
Meg, that’s so great to hear! I’m glad you liked this 🙂
PB says
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.
Feroza says
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!
My Heart Beets says
Feroza, I’m so glad you liked this! Thanks for letting me know how it turned out for you 🙂
Ardis Weight says
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!
My Heart Beets says
Ardis, that’s so great to hear! Thanks for letting me know how much you liked this recipe 🙂
Tom and Hope says
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!
My Heart Beets says
Hi Tom and Hope! That’s great to hear – so glad your kiddo enjoyed this dish 🙂 Thanks for letting me know how it turned out for you all!
Susan Kinsella says
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.
My Heart Beets says
Susan, sorry to hear you didn’t enjoy this!
DeAnn says
Delicious! Followed as written = perfect
My Heart Beets says
DeAnn, I’m so glad you liked this! Thanks for letting me know how it turned out for you 🙂
Diane says
Delicious recipe! Thank you!
My Heart Beets says
Diane, I’m so glad you liked it! Thanks for letting me know!
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
My Heart Beets says
Awesome! I’m so glad you liked it!
Theresa says
Good stuff!!
My Heart Beets says
Theresa, I’m so glad you liked it 🙂
Philip Nicholson says
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 🙂
My Heart Beets says
Philip, glad you liked it and are making it again 🙂
Sherry Turner says
I made this with shredded potatoes, then stuffed peppers with the mixture. DELISH!!! Thank you for the recipe.
My Heart Beets says
Sherry, that’s awesome! Thanks for sharing that 🙂
Tom says
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!
My Heart Beets says
Tom, I’m really glad you found this recipe, though the circumstances in which you found it are obviously not great… I hope you and your family are staying safe!
Candace says
Went looking for a recipe for ground lamb and came across this. So simple and delicious. Thanks!
My Heart Beets says
Candace, that’s so great to hear 🙂 Thanks for letting me know how the dish turned out for you!
Carrie says
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.
My Heart Beets says
Carrie, I’m so glad everyone liked this! Thanks for letting me know how it turned out for you and your family 🙂
Cathy says
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!
My Heart Beets says
Cathy, that’s so great to hear! Thanks for letting me know how this turned out for you and your hubby 🙂
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.
My Heart Beets says
Lee, I hope you loved this!
Ellie says
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.
Meg D says
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!!!!
My Heart Beets says
Meg, so happy to hear that! Thanks for letting me know how this turned out for you 🙂
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.
My Heart Beets says
Erik, great to know that this works well with sweet potatoes! Also, love the cooked egg idea – yum!
Candace says
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.
My Heart Beets says
Candace, that’s so great to hear! Thank you for letting me know how it turned out for you 🙂 Love that you added sweet potato – yum! Also sour cream – brilliant!
Pam Starling says
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.
My Heart Beets says
Pam, thank you! That’s great to hear 🙂 Also, LOVE the idea of adding pistachios – definitely going to give that a try some time! Thank you!
Karen S Bluestone says
This was delicious and hearty. I added a container of baby spinach just after the spices!
My Heart Beets says
Karen, glad you liked it 🙂
Karen says
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!
My Heart Beets says
Karen, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Ashley KU says
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!
Alex Wile says
Delicious! I cooked the potatoes for about ten minutes before adding the lamb. Paired with some tzatziki.
My Heart Beets says
Alex, awesome! I’m so glad you liked this 🙂
DP says
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!
My Heart Beets says
Love the addition of pine nuts and feta, yum! Thanks for sharing how it turned out for you 🙂
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…
My Heart Beets says
Hi Amanda, unfortunately changing that many ingredients would make this a completely different recipe… it might still be good but I just don’t know, sorry!
IthacaNancy says
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!
My Heart Beets says
Thank you for letting me know how this dish turned out for you! I’m glad you enjoyed it – always feels good to clean out the freezer!
Ebony says
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!
My Heart Beets says
Ebony, that’s awesome! Happy to hear that!
Patricia says
Could I use pasta instead of potatoes?
My Heart Beets says
Patricia, I’ve never tried this but it sounds like a fun variation! If you do, let us know how it goes 🙂
Jessica says
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.
My Heart Beets says
Jessica, I’m so happy to hear that you and your family liked this! Great to know about the ground chicken and peas 🙂
Laura Elwood says
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!!
My Heart Beets says
Laura, that’s awesome! I’m so glad you liked it! 🙂
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 !!!
My Heart Beets says
Karen, wow, that’s so awesome to hear! Thank you for letting me know how much you like this recipe 🙂
Mary Ellen Nye says
I added a bag of frozen peas and it was delicious!
My Heart Beets says
That’s great to hear! Thanks for letting me know how it turned out for you!
Rachel says
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.
Roman Rauhala says
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.
My Heart Beets says
Roman, I’m so happy to hear that you liked this! Thanks for letting me know how it turned out for you 🙂
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.
Rhonda says
Thanks, my husband loved it! I added Kale to mine.
My Heart Beets says
Rhonda I’m so happy to hear that 🙂 Love that you added kale – yum!
Debbie says
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!
My Heart Beets says
Debbie, hooray! I’m so happy to hear that you like this dish!! Thanks for letting me know how it turned out for you 🙂
Karen says
Fantastic dish! I added veggies I needed to use up: mushrooms and cabbage. I loved the flavors. Thanks so much!
My Heart Beets says
Karen, I’m so glad you liked this so much! Love that you added more veggies to this!
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.
My Heart Beets says
Teb, that’s great to hear! The way you served it sounds delicious! Thanks for letting me know how it turned out for you 🙂
Beth says
Swapped out carrot for the potatoes and topped with some feta cheese. Yummy and adaptable to what’s on hand.
My Heart Beets says
Beth, I’m so glad you liked it 🙂 the addition of feta sounds amazing – I’ll have to try that the next time I make this!
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?
Sheri C Jones says
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!
My Heart Beets says
Sheri, I’m so happy to hear that! Thanks for letting me know how it turned out for you and your hubby 🙂
Mary says
In the steps, you forgot when to add in the onions and the turmeric.
My Heart Beets says
Hi Mary! The onions are in step 1 and the turmeric is in step 4 🙂 Are you looking at the recipe card? It’s at the bottom of the post!
Erin R Gerber says
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!
My Heart Beets says
Erin, I’m so happy to hear that! Thanks for letting me know how this turned out for you 🙂
JaSy says
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.
My Heart Beets says
I’m so happy to hear that you liked this dish! Thanks for letting me know how it turned out for you 🙂
Lorie Brown says
Tried this the other night and absolutely loved it. I will have to start cooking the potatoes first though, but it was great.
My Heart Beets says
Lorie, I’m so happy to hear that you liked this dish 🙂 Thanks for letting me know how it turned out for you!
Denise Davis says
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!
My Heart Beets says
Thanks Denise! I’m so glad you liked this!
Lisa says
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!
My Heart Beets says
Lisa, I’m so happy to hear that you liked this dish! Thanks for sharing your subs and letting us know how it turned out 🙂
John Carlstrom says
Does anyone know approximately how many garlic cloves would equal the 5 teaspoons of minced garlic used in this recipe?
Jen says
I think I will try this with sweet potatoes.
My Heart Beets says
Awesome! I can’t wait to hear what you think 🙂
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.
My Heart Beets says
Teresa, that’s so great to hear! Thanks for letting me know how it turned out for you – especially using the dried rosemary! 🙂
Kim says
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.
My Heart Beets says
Kim, I’m so happy to hear that you liked this so much 🙂 Love the addition of chardonnay – sounds delicious!
Jessica says
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.
My Heart Beets says
Jessica, I’m so happy to hear that you liked this recipe! Grilled tomatoes and feta sounds perfect with this dish 🙂
Sabrina says
Delicious!! My young kids gobbled it up! I really liked how it tamed the strong flavour of the lamb
My Heart Beets says
Sabrina, I’m so happy to hear that! Thanks for letting me know how it turned out for you and your kiddos 🙂
Candice Zamora says
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.
My Heart Beets says
Candice, I’m so happy to hear that you and especially your toddler liked it! That’s always a big win lol. Thanks for letting me know how it turned out for you 🙂
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!
My Heart Beets says
Virginia, I’m so happy to hear that! Thanks for letting me know how this dish turned out for you and your family 🙂 Love the breakfast taco idea!
Mindy says
I used harissa vs the paprika!
Excellent recipe.
Thank you for sharing.
My Heart Beets says
Mindy, yum! So glad you liked it 🙂
Karen says
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.
My Heart Beets says
Karen, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂
Jennifer says
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!
My Heart Beets says
Jennifer, so happy to hear that! Thanks for letting me know how this turned out for you 🙂
Karen says
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.
My Heart Beets says
Karen, I’m so happy to hear that!! Thanks for letting me know how the lamb turned out for you 🙂
MPK says
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!!!!!
My Heart Beets says
I’m so glad you liked this dish!! Thanks for letting me know how this turned out for you 🙂
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!!
My Heart Beets says
Sounds delicious!!
Jeffrey Rex says
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!!!
My Heart Beets says
Jeffrey, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂
Denise Jones says
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
Jill says
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!
My Heart Beets says
Jill, I’m so happy to hear that you liked it!! Goat cheese with this sounds like the perfect combo – thank you for sharing!
Val says
how many servings will this recipe provide?
My Heart Beets says
I’d say 4 🙂
Diane Williams says
Quick and tasty meal! Thank you.
My Heart Beets says
Diane, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Jenny says
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.
My Heart Beets says
Jenny, I’m so happy to hear that you liked it so much! Thanks for letting me know how it turned out for you 🙂
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!!
Garbo says
Get lost clown the directions were weak and unclear. If yiubare going to put out a receipt do it right.
Lesli says
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!
Theresa says
I always modify recipes to my tastes so the basic idea was great for me.
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.
Ayaan Farah-Boston says
Really…..if you knew how to cook you would have understood the recipe. It was delicious.
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
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
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
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!
Palma says
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
Beth says
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!
My Heart Beets says
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!! 😂
Kayla says
I added some cumin to mine… we loved it
My Heart Beets says
Kayla, so happy to hear that 🙂
Lara says
Should I cook the ground lamb first or throw that in raw?
My Heart Beets says
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!!
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.
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!
My Heart Beets says
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!
William says
Should I boil the potatoes first or throw them in raw?
My Heart Beets says
Raw – cube them and they will cook in the pan 🙂
Kelly Manning says
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.
Robert says
Owe thank you it was a great dish i brought ground lamb meat cheap now i can make this often
Pat says
This was easy and delicious. What cuisine would you file this under?