One of my mom’s go-to dinners when I was growing up, was Hamburger and Potatoes. It was a great dish of fried potatoes, hamburger, onion, a splash or worcestershire and soy sauces, a bit of seasoned salt… Fairly simple – and a great way to stretch a pound of ground beef.
Fast-forward 60 years, and it’s a dish I still make now and again. Total comfort food.
I was thawing a pound of ground lamb the other day, and wondering what sort of exotic meal I could make. While I was looking at ground lamb kabobs or lamb sausage patties, Victor focused on something closer to the hamburger and potatoes of my youth – Ground Lamb with Potatoes, Garlic, and Rosemary from a website called My Heart Beets. He showed me the recipe and dinner was in the making!
The recipe was pure simplicity.
The dish probably won’t win any awards for presentation, but it definitely wins them for flavor!
Ground Lamb and Potatoes with Garlic and Rosemary
adapted from My Heart Beets
- 3 tablespoons oil
- 1 pound ground lamb
- 1 lb potato medley cut in half (or a pound of potatoes cubed in 1″ pieces)
- 1 onion diced
- 1 Serrano pepper minced
- 5 teaspoons minced garlic
- 2 tablespoons minced rosemary fresh
- ½ teaspoon paprika
- ½ teaspoon turmeric
- salt and pepper, to taste
Heat oil in large skillet. Add potatoes and cook for about five minutes, covered. Uncover, add onion, and cook until onion is wilted.
Add ground lamb and cook until lamb is almost cooked through.
Stir in garlic, rosemary, salt, pepper, turmeric, and paprika. Cook until lamb is fully cooked and potatoes are tender.
Don’t skimp on the garlic or the rosemary. Use it all. It balances the lamb perfectly.
It’s definitely something that will fit into the monthly rotation!