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Ground Lamb with Potatoes - Mediterranean One-Pan Dinner

Ground Lamb with Potatoes

This Ground Lamb with Potatoes is a hearty Mediterranean one-pan dinner that combines seasoned ground lamb with tender, golden potatoes in aromatic spices. Ready in just 50 minutes, this protein-packed recipe delivers restaurant-quality flavor with minimal cleanup. Perfect for busy weeknights or meal prep, featuring cumin, paprika, and fresh herbs that create an unforgettable comfort food experience the whole family will love.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

1.5 pounds ground lamb (grass-fed preferred) 1 large yellow onion, finely diced 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon cinnamon Salt and freshly ground black pepper to taste 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes 3 tablespoons olive oil 1 teaspoon fresh rosemary, chopped 1/2 teaspoon thyme 1 cup low-sodium beef or vegetable broth 2 tablespoons tomato paste 2 tablespoons fresh parsley, chopped (for garnish) Optional: 1/2 cup crumbled feta cheese, lemon wedges

Instructions

Step 1 – Prep Ingredients:
Organize all ingredients. Dice onion, mince garlic, cube potatoes into uniform 1-inch pieces, and measure spices. Pat ground lamb dry with paper towels.

Step 2 – Brown the Lamb:
Heat a large skillet or Dutch oven over medium-high heat. Add ground lamb, breaking it into small crumbles with a wooden spoon. Cook 6-8 minutes until browned with crispy edges. Season with salt and pepper. Transfer to a plate, leaving rendered fat in pan.

Step 3 – Sauté Aromatics:
Reduce heat to medium. Add diced onions to lamb fat and sauté 4-5 minutes until softened. Add garlic, cumin, paprika, oregano, and cinnamon. Stir constantly for 60 seconds until fragrant.

Step 4 – Add Tomato Paste and Deglaze:
Stir in tomato paste and cook 2 minutes to caramelize. Pour in broth, scraping bottom of pan with wooden spoon to release browned bits.

Step 5 – Combine and Season:
Return browned lamb to skillet. Nestle cubed potatoes throughout mixture. Drizzle with olive oil and sprinkle with rosemary and thyme. Toss gently to coat evenly.

Step 6 – Simmer:
Bring to gentle boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes, stirring occasionally, until potatoes are fork-tender. Add broth if too dry. Remove lid for final 5 minutes for crispy tops.

Step 7 – Rest and Serve:
Remove from heat and rest 3-4 minutes. Taste and adjust seasoning. Garnish with fresh parsley, optional feta, or lemon juice before serving.

Notes

  • Storage: Refrigerate in airtight container up to 4 days. Freezes well for 3 months.
  • Substitutions: Use ground turkey or chicken for leaner option. Swap potatoes with cauliflower or turnips for low-carb version.
  • Make-Ahead: Brown lamb and sauté aromatics up to 2 days ahead. Store separately from potatoes.
  • Slow Cooker Option: After browning, transfer to slow cooker. Cook on low 6-7 hours or high 3-4 hours.
  • Serving Tip: Pairs perfectly with cucumber salad, pita bread, or couscous. Top with pomegranate arils for elegant presentation.

Find it online: https://juicymeatrecipes.com/ground-lamb-with-potatoes/