Rosemary Garlic Lamb Skillet With Potatoes
Servings: 4 servings
Calories: 545.27kcal
Ingredients
- ¼ cup olive oil lard or tallow also work well
- 16 oz. ground lamb
- 2 large potatoes or two small
- 2 large carrots
- 1 small onion or ½ large onion
- 8-10 cloves of garlic
- 1 small jalapeño or serrano pepper, diced optional
- 1.5 Tablespoon fresh rosemary or 1T dry
- 1 teaspoon sea salt adjust to taste
- ½ teaspoon black pepper optional
- ½ teaspoon dried oregano
- ½ teaspoon dried basil or 1oz. fresh basil, torn
Instructions
- First, cube your carrots and potatoes, and mince the garlic.
- Heat the olive oil on low; meanwhile begin chopping your onion.
- Once the oil is hot, add the garlic and brown for one minute, then add the onion and cook until caramelized (about 4 more minutes on low).
- Add all the carrots and potatoes, and toss everything until evenly coated. Continue to stir regularly until the potatoes are just starting to crisp on the outside (about 10 minutes).
- While that cooks, remove the top off your serrano pepper, and then mince it as small you can get it.
- Once the potatoes are just starting to crisp, add the lamb, serrano pepper, rosemary, salt, oregano, basil, and any black pepper you'd like (I recommend ½ teaspoon). Mix everything evenly, especially ensuring that the ground lamb isn't in any large lumps.
- Cook for 8-10 more minutes, or until lamb is fully browned and shows no more pink; the potatoes should be browned and the carrots softened, but if they're not, give it a couple more minutes.
- Serve— and freeze leftovers— immediately; a little fresh basil on top adds a nice pop!
Notes
Nightshade-Free Option: If you can't tolerate nightshades, feel free to omit the hot pepper & use sweet potatoes rather than regular ones.
Meat Substitutions: Bison could be used in place of the ground lamb, but it really should be ground meat.
Alternative Cooking Fats and Herbs: Avocado oil or ghee would work in place of the olive oil (or lard or tallow), and you can use slightly different herbs where needed.
Onion and Garlic Restrictions: If you can't use the onion or garlic, then I wouldn't try to substitute with garlic-flavored oils or anything like that; I'd just make a different dish.
Batch Cooking and Freezing: This recipe is very easy to double, and it freezes beautifully.
Nutrition
Serving: 1g | Calories: 545.27kcal | Carbohydrates: 22.67g | Protein: 21.58g | Fat: 41.07g | Saturated Fat: 11g | Polyunsaturated Fat: 23g | Cholesterol: 110mg | Sodium: 566.78mg | Fiber: 6g | Sugar: 3.22g