Garlic Butter Lamb and Potato Skillet
A delicious one-pan dish featuring succulent lamb, tender potatoes, and a rich garlic butter sauce.
Equipment
- 1 Large Skillet preferably cast iron
- 1 Sharp knife for chopping
- 1 Cutting board
Ingredients
Main Ingredients
- 1.5 lbs lamb shoulder cut into chunks
- 2 lbs Yukon Gold potatoes diced
Garlic Butter Sauce
- 6 cloves garlic minced
- 1/4 cup unsalted butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
Optional Add-Ins
- 1 tsp fresh rosemary chopped
- 1 tsp thyme
Instructions
Preparation
- Dice the potatoes into even chunks and mince the garlic. Chop any herbs you plan to use. Season the lamb chunks generously with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and allow it to shimmer before adding the lamb.
- Add the seasoned lamb chunks to the skillet. Sear each side until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the diced potatoes. Cook until they are tender, stirring occasionally.
- Reduce the heat to medium and add the minced garlic and butter to the skillet. Stir until the butter has melted and the garlic is fragrant.
- Return the seared lamb to the skillet. Spoon the garlic butter over the lamb and potatoes. Add lemon juice and any herbs you are using.
- Allow everything to simmer together for an additional 10 minutes to ensure flavors meld.
Serving
- Transfer the skillet to the table and serve hot. Garnish with additional herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave before serving.
Notes
Pro Tips: Use a cast-iron skillet for best results. Allow the lamb to rest before serving for optimal juiciness.
Ingredient Substitutions: Try sweet potatoes instead of Yukon Gold for a sweeter twist.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Best consumed fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the garlic butter sauce ahead of time and store in the refrigerator until ready to use.
Ingredient Substitutions: Try sweet potatoes instead of Yukon Gold for a sweeter twist.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Best consumed fresh, but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the garlic butter sauce ahead of time and store in the refrigerator until ready to use.