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Lamb and Potato Skillet

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  • Prep 10 min
  • Total 28 min
  • Servings 4
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Feeling like a quick Irish adventure? You will have one with this simple supper dish that combines ground lamb, leek, dill and potatoes.
Aug 20, 2014
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Ingredients

  • 1 lb (500 g) ground lamb
  • 1 medium leek, chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup (125 mL) beef broth
  • 1 tbsp (15 mL) chopped fresh dill weed or 1 tsp (5 mL) dried dill weed
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 medium potatoes, cut into 1/4-inch (6 mm) pieces (3 cups/750 mL)
  • 1 dried bay leaf
  • 2 small tomatoes, coarsely chopped (1 cup/250 mL)

Steps

  • 1
    Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.
  • 2
    Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.

Expert Tips

  • Tip 1
    Success : Trim a leek by removing the root, dry outer skin and blemished leaves. Split in half and wash thoroughly to remove any dirt trapped between bulb layers. Chop the bulb and tender portion of the green top.

Nutrition Information

300 Calories, 16g Total Fat, 20g Protein, 22g Total Carbs

Nutrition Facts

Serving Size: 4 servings
Calories
300
Total Fat
16g
Saturated Fat
7g
Cholesterol
70mg
Sodium
490mg
Total Carbs
22g
Dietary Fiber
3g
Protein
20g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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