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Lamb and Potato Skillet

Lamb and Potato Skillet

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
chi_phx_singer

chi_phx_singer

I learned this one from my little Irish Grandmother, so good! Serve this with spinach for a yummy complete meal! While this calls for leek, you can substitute two green onions if you prefer.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a skillet over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into skillet, add garlic, and cook, stirring occasionally, until lamb loses its pink color, about 8 minutes. Drain liquid from pan.
  2. Stir in broth, dill, garlic and herb seasoning blend, pepper, onion powder, bay leaf, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are almost tender, about 12 minutes. Add tomato sauce and shredded cabbage. Increase heat to medium and simmer, covered, until cabbage is cooked and potatoes are tender, 5 to 7 minutes.
  3. Remove bay leaf and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

chi_phx_singer
10

chi_phx_singer

1/12/2009

This is my recipe. When I originally submitted this, I recommended using NSA broth and tomato sause to help lower the sodium content. The garlic and herb seasoning blend that is listed, I use Mrs. Dash, which is also low sodium. And the vegetable oil listed, I generally use EVOO. I hope you enjoy the recipe! Thanks for looking! :D

kellyc96
4

kellyc96

10/29/2010

This was really great; fast, delicious and easy. I made it as written but saved some fresh dill to sprinkle on top at the end. I recommend making this in a dutch oven as I was running out of room in my large skillet.

menasheep
2

menasheep

4/27/2009

This is very good. These are the changes I made: I used extra lean ground beef, olive oil, 3 cloves of garlic, 2 teaspoons dried dill, and 8 oz tomato sauce. This recipe's fairly versatile. It was very healthy with the meat to veggie ratio and it's very tasty. Thanks for the great recipe!

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