Make our easy recipe for lamb and potatoes, featuring ground lamb, potatoes, peas, and garlic all cooked together in one pot. This great dish is easy to make and perfect for a family dinner. Add yogurt dill dip, roasted flatbread wedges, and a simple lettuce salad with vinaigrette for a complete meal.
With all ingredients cooked together in one pot, this hearty lamb and potatoes recipe is easy to prepare and requires minimal cleanup, making it perfect for busy families. It’s comforting, full of wonderful aromas, and includes simple ingredients everybody loves.
Plus, it’s super easy to make and ready in less than one hour. Serve this delicious lamb dish with the suggested sides or with tzatziki, green beans, broccoli, air fryer asparagus, soda bread with Guinness, etc.
Check out more fast lamb recipes: Mediterranean Lamb Chops with rosemary, Turkish Lamb Chops, or Air Fryer Lamb Chops. Or make some comforting Lamb Stuffed Peppers.
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📋Recipe ingredients
- Potatoes: I used all-purpose potatoes, which are something between waxy and starchy.
- Ground lamb meat: If possible, a bit leaner. Try our Lamb Wraps next!
- Spices: One or two sprigs of rosemary (or 1 teaspoon dried), sweet paprika powder, smoked paprika powder, red pepper flakes (to taste), fine sea salt, and ground black pepper.
- Other ingredients: Onion, fresh garlic, peas, Worcestershire sauce, chicken or lamb stock, and and a little bit of olive oil.
See the recipe card for full information on ingredients and quantities.
🫑Variations
- Other types of ground meat: You can cook this delicious meal with ground beef, ground pork, a mixture of pork and beef, or ground turkey. Do you like ground meat? Try our Spaghetti with Ground Turkey, New England Chop Suey, or Air Fryer Meatloaf.
- Add more veggies like diced red or green peppers, carrots, and a bit of celery.
- Replace the peas with spinach and sprinkle the dish with fresh herbs, such as parsley, dill, chives, or Greek oregano.
👩🏻🍳How to make lamb with potatoes?
Lamb and potatoes
Step #1: Peel and cube the potatoes (½ inch/ 1.3 cm). Fry them in the hot pan (5 minutes), stirring occasionally.
Step #2: Add onions (3 minutes), then garlic (1 minute).
Step #3: Add ground lamb and spices. Cook, breaking down the meat lumps (4 minutes). Add Worcestershire sauce and stock. Stir well, scraping the bottom of the pan.
Step 4: Cover the lamb and potatoes and cook for 15-20 minutes until the potatoes are tender. Add peas in the last 5 minutes and green onions toward the end of cooking.
Optional side dishes
Dill yogurt: In a small bowl, mix Greek yogurt, grated garlic, fresh dill, lemon juice, salt, and pepper. You can also use Blended Cottage Cheese instead of Greek yogurt.
Flatbreads: Preheat the fan oven to 350°F/180°C (it is best to use a fan oven so you can bake both trays with bread simultaneously). Line 2 baking sheets with parchment paper. Cut each flatbread into 8 wedges, brush them with olive oil, and sprinkle them with dried herbs, salt, and pepper. Bake the wedges for 4-5 minutes until nicely golden and crispy.
- If you use tortillas, the baking time might be shorter; they are usually a bit thinner than flatbreads; check after 3 minutes already.
Try an easy Flatbread Pizza Margherita using thick flatbreads, or make some Pinwheel Sandwiches using tortillas.
🔊Expert Tips
Size of the pot: Use a large Dutch oven or another heavy-bottomed pan that will hold all the food; the one I used has a diameter of 11 inches/ 28 cm and is almost 3 inches/ 7 cm high.
Potatoes: I recommend using regular, all-purpose potatoes for this recipe. They're somewhere between waxy and floury, which works best. Waxy potatoes may take longer to cook, while floury ones might break apart too easily. Wash the potatoes after peeling and dry them with a paper towel before adding them to the hot oil.
Potato cooking time: It depends on the size of the cubes and the type of potatoes used. Different varieties may require slightly more or less time to cook, so it's best to check as you go.
❓Recipe FAQs
Certainly, anything you like; the dish will be equally delicious. Try beef, pork, a mixture of both, or turkey. Try our Turkey Pasta Dish with beef, too.
Yes, you can prepare this simple dish ahead of time and store it in the refrigerator until the next day. Simply reheat it on the stovetop or in the microwave before serving.
Let the leftovers come to room temperature and refrigerate them in an airtight container for about 2 days.
Reheat on the stovetop, adding a splash of stock and regularly stirring until the food is hot, or reheat small portions in the microwave.
I don’t recommend freezing dishes with potatoes because they don't taste as good when thawed. But if you really need to freeze them, make sure to reheat the dish thoroughly, and before serving, try mashing the potatoes a bit with a fork to help improve their texture.
🍽️Other side dish ideas
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📖 Recipe
One Pot Lamb and Potatoes
Equipment
- Large Dutch oven or another heavy-bottomed pot (Note 1)
Ingredients
Lamb and potatoes:
- 1 lb ground lamb 450 g
- 1.5 lbs potatoes 700 g, Note 2
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes or to taste
- 1 ½ teaspoons fine sea salt or kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup chicken stock or lamb stock, 125 ml
- 1 cup frozen peas 150 g
- 2 green onions thinly sliced
Dill yogurt optional for serving (Note 3):
- 1 cup Greek yogurt 250 g
- 2 tablespoons fresh dill chopped
- 1-2 garlic cloves grated, to taste
- 1 tablespoon lemon juice
- fine sea salt and ground black pepper
Flatbread optional for serving:
- 2 flatbreads or tortillas
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning or a mix of dried herbs
- fine sea salt and ground black pepper
Instructions
Lamb and potatoes:
- Potatoes: Peel, wash, and dry them with a paper towel. Cut them into small cubes, about ½ inch/ 1.3 cm.1.5 lbs potatoes / 700 g
- Sauté: Heat the oil in the pot. Add potato cubes and cook for 5 minutes. Add the finely chopped onions and cook for another 3 minutes, occasionally stirring. Add garlic and stir for another minute.2 tablespoons olive oil + 1 medium onion + 2 garlic cloves
- Add ground lamb and all the spices. Stir well and cook for 4 minutes, breaking down the ground meat with a wooden spoon.1 lb ground lamb / 450 g + 1 tablespoon fresh rosemary + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + ½ teaspoon red pepper flakes + 1 ½ teaspoons fine sea salt + ½ teaspoon ground black pepper
- Simmer: Once the meat is nicely browned, add Worcestershire sauce and stock. Stir well, cover the pot, and cook for 15-20 minutes or until the potatoes are tender, stirring regularly and ensuring the potatoes don’t catch too much at the bottom (Note 4). Stir in the peas during the last 5 minutes of cooking and the sliced green onions during the last minute of cooking.1 tablespoon Worcestershire sauce + ½ cup chicken stock / 125 ml + 1 cup/ 150 g + 2 green onions
- Adjust the taste with salt and pepper and serve, if desired, with dill yogurt and toasted flatbreads.
Optional side dishes:
- Dill yogurt: Mix all the ingredients in a small bowl and adjust the taste with salt and pepper.1 cup Greek yogurt / 250 g + 2 tablespoons fresh dill + 1-2 garlic cloves + 1 tablespoon lemon juice + fine sea salt and ground black pepper
- Flatbreads: Preheat the fan oven to 350°F/180°C and line 2 baking sheets with parchment paper. Cut each flatbread into 8 wedges. Brush the wedges with olive oil and sprinkle them with dried herbs of choice, salt, and pepper. Bake for 4-5 minutes until the bread wedges are crispy. If you use tortillas, the baking time might be shorter; they are usually a bit thinner than flatbreads; check after 3 minutes already.2 flatbreads + 2 tablespoons olive oil + 1 teaspoon Italian seasoning + fine sea salt and ground black pepper
Notes
- Pot: You will need a large pot that will hold all the food, either a Dutch oven or another heavy-bottomed pot. The Dutch oven I used has a diameter of 11 inches/ 28 cm and is almost 3 inches/ 7 cm high.
- Potatoes: I recommend using regular, all-purpose potatoes for this recipe. They're somewhere between waxy and floury, which works best.
- Sides: Accompany the dish with optional yet ideal sides: creamy yogurt dill dip and crispy roasted flatbread wedges. For a complete meal, serve a simple lettuce salad with vinaigrette.
- The cooking time depends on the size of the potato cubes and the type of potatoes used. Different varieties may require slightly more or less time to cook, so it's best to check as you go.
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