Lamb and Potato Skillet

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

Minutes

Total Time

28

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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