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Lamb and Potato Skillet Recipe | by Betty Crocker Recipes
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Lamb and Potato Skillet Recipe

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)

 

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.

 

Nutrition Information:

1 Serving: Calories 300 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 7 g); Cholesterol 70 mg; Sodium 490 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 16 %; Calcium 4 %; Iron 12 % Exchanges: 1 Starch; 1 Vegetable; 2 Medium-Fat Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

 

Find more recipes at www.bettycrocker.com

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Taken on February 24, 2010