Best 4 Lamb And Potato Skillet Recipes

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# Introduction

Indulge in a delightful culinary journey with our aromatic Lamb and Potato Skillet recipe, a succulent fusion of tender lamb, crispy potatoes, and a medley of flavorful vegetables. This one-pan wonder is not only easy to prepare, but also packed with savory goodness. Additionally, discover a collection of equally enticing recipes that cater to diverse dietary preferences and culinary cravings. Embark on an exploration of tantalizing tastes and textures, from the classic comfort of Creamy Chicken and Rice Casserole to the vibrant freshness of Mediterranean Quinoa Salad. Whether you seek hearty mains, delectable side dishes, or tempting desserts, our comprehensive guide has something for every palate.

### Recipes mentioned in the article:
1. **Lamb and Potato Skillet:** A delectable one-pan dish featuring succulent lamb, crispy potatoes, and a medley of aromatic vegetables.

2. **Creamy Chicken and Rice Casserole:** A classic comfort food that combines tender chicken, fluffy rice, a creamy sauce, and a golden brown crust.

3. **Mediterranean Quinoa Salad:** A refreshing and flavorful salad packed with quinoa, fresh vegetables, tangy dressing, and a hint of Mediterranean herbs.

4. **Easy Chocolate Mousse:** A decadent and airy dessert made with rich chocolate, whipped cream, and a touch of sweetness.

5. **Roasted Garlic Parmesan Potatoes:** Crispy and aromatic potatoes tossed in a savory blend of roasted garlic, Parmesan cheese, and herbs.

Let's cook with our recipes!

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY



Garlic And Herb Leg Of Lamb With Potatoes Recipe by Tasty image

Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.

Provided by Chris Salicrup

Categories     Dinner

Yield 10 servings

Number Of Ingredients 12

8 lb bone-in lamb roast with fat cap
12 cloves garlic, divided
½ cup olive oil
⅓ cup whole grain mustard, plus more for serving
1 lemon, juiced
10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
1 ½ tablespoons sea salt
1 tablespoon freshly ground black pepper
¾ cup dry white wine
2 ½ lb yukon gold potato, halved
flaky sea salt, for sprinkling

Steps:

  • 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  • In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  • Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  • Preheat the oven to 425°F (220°C).
  • Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  • Remove the pan from the oven and reduce the heat to 325°F (160°C).
  • Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  • Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  • Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  • Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  • Enjoy!

Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram

LAMB AND POTATO SKILLET



Lamb and Potato Skillet image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 4

Number Of Ingredients 10

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)

Steps:

  • Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.
  • 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.

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg

SLOW-COOKER LAMB WITH OLIVES AND POTATOES



Slow-Cooker Lamb with Olives and Potatoes image

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h30m

Number Of Ingredients 12

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup pitted green olives, halved

Steps:

  • Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
  • Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
  • To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g

QUICK LAMB & POTATO POT



Quick lamb & potato pot image

A traditional British favourite which is both nourishing and filling

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 5

450g potatoes , unpeeled
600g diced lamb
1 large onion , sliced
leaves from 2 sprigs rosemary , chopped
500g pot fresh lamb or beef gravy

Steps:

  • Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
  • Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
  • Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.

Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final flavor of your dish. Choose fresh, flavorful lamb and potatoes, and use a good quality olive oil.
  • Don't overcrowd the skillet: When searing the lamb and potatoes, make sure to do it in batches if necessary to avoid overcrowding the skillet. This will help to ensure that the meat and potatoes brown evenly and get crispy.
  • Cook the lamb to your desired doneness: Lamb can be cooked to a variety of doneness levels, from rare to well-done. Use a meat thermometer to ensure that the lamb is cooked to your desired temperature.
  • Season the dish generously: Don't be afraid to season the dish generously with salt and pepper. You can also add other herbs and spices to taste, such as rosemary, thyme, or garlic powder.
  • Serve immediately: This dish is best served immediately after cooking, while the lamb and potatoes are still hot and crispy. You can garnish with fresh herbs, such as parsley or cilantro, before serving.

Conclusion:

This lamb and potato skillet is a quick and easy one-pan meal that is perfect for a weeknight dinner. The lamb is tender and flavorful, the potatoes are crispy and golden brown, and the whole dish is packed with flavor. With a few simple tips, you can easily make this dish at home and enjoy a delicious and satisfying meal.

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