One Pot Lamb and Potatoes

lamb and potatoes with peas in a large dutch oven.

Try our easy one-pot lamb and potato recipe, with ground lamb, potatoes, peas, and garlic cooked together. Perfect for busy nights, add yogurt dill dip and roasted flatbread for a complete meal.

Course Main Course

Cuisine British

Prep Time 15

Cook Time 30

Servings servings

Calories 726kcal

Author Adina

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.

Nutrition