Menu

Lamb and Potato Skillet

  • Save Recipe
Lamb and Potato Skillet
  • Prep 10 min
  • Total 28 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Feeling like a quick Irish adventure? You’ll have one with this simple supper dish that combines ground lamb, leek, dill and potatoes.
Updated Jul 22, 2008

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)
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

300 Calories, 16 g Total Fat, 20 g Protein, 22 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
145
Total Fat
16 g
Saturated Fat
7 g
Cholesterol
70 mg
Sodium
490 mg
Potassium
680 mg
Total Carbohydrate
22 g
Dietary Fiber
3 g
Protein
20 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved