Lamb and Potato Skillet

Feeling like a quick Irish adventure? You’ll have one with this simple supper dish that combines ground lamb, leek, dill and potatoes.

  • Prep Time 10 min
  • Total Time 28 min
  • Servings 4

Ingredients

1
lb ground lamb
1
medium leek, chopped
1
garlic clove, finely chopped
1/2
cup Progresso™ beef flavored broth (from 32-oz carton)
1
tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2
teaspoon salt
1/4
teaspoon pepper
3
medium potatoes, cut into 1/4-inch pieces (3 cups)
1
dried bay leaf
2
small tomatoes, coarsely chopped (1 cup)
  • 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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
145 ),
% Daily Value
Total Fat
16 g
16 %
(Saturated Fat
7 g,
7 %
),
Cholesterol
70 mg
70 %;
Sodium
490 mg
490 %;
Total Carbohydrate
22 g
22 %
(Dietary Fiber
3 g
3 %
),
Protein
20 g
20 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
16%;
Calcium
4%;
Iron
12%;
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.