Name: Ground lamb and sweet potato hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz ground lamb; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 7 oz broccoli florets, chopped small; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried rosemary; 1/2 tsp red pepper flakes; 1 tbsp lemon juice; 2 tbsp water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with the oil and half the salt. Spread them in a single layer with space between them. Roast for 10 minutes, stir the cubes, and roast until edges are browned and a fork slides in easily, about 10 to 15 minutes more.
While the potatoes roast, place a 12-inch skillet over medium-high heat. Add the lamb and onion. Cook, breaking the meat up with a spoon, until the lamb is browned and the onion is translucent, about 8 minutes. Carefully spoon off and discard the excess rendered fat from the pan. Done when meat is cooked through, 160°F.
Stir the garlic, rosemary, red pepper flakes, black pepper, and the rest of the salt into the skillet. Cook until the garlic is fragrant, about 1 minute.
Add the broccoli and water to the skillet. Cover with a lid and steam until the broccoli is bright green and tender, about 3 to 4 minutes.
Uncover the skillet and stir in the roasted sweet potatoes. Cook for 1 minute to heat through. Stir in the lemon juice, taste for seasoning, and serve.

Nutrition

Ingredients

Instructions

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