Lamb and Potato Skillet

I learned this one from my little Irish Grandmother, so good! Serve this with spinach for a yummy complete meal! While this calls for leek, you can substitute two green onions if you prefer.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 412 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 1 leek, chopped
• ¼ teaspoon onion powder
• 1 cup chopped fresh mushrooms
• 1 pound ground lamb
• 1 tablespoon chopped fresh dill
• ¾ cup beef broth
• 1 (6.5 ounce) can tomato sauce
• ½ teaspoon garlic and herb seasoning blend
• 3 cups chopped potatoes
• ½ head cabbage, cored and shredded

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into skillet, add garlic, and cook, stirring occasionally, until lamb loses its pink color, about 8 minutes. Drain liquid from pan.

Step 2

Stir in broth, dill, garlic and herb seasoning blend, pepper, onion powder, bay leaf, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are almost tender, about 12 minutes. Add tomato sauce and shredded cabbage. Increase heat to medium and simmer, covered, until cabbage is cooked and potatoes are tender, 5 to 7 minutes.

Step 3

Remove bay leaf and serve.