A new ground lamb recipe

Last Saturday, Triple Creek Farm joined us at the Frostville Market.  We offered samples of a ground lamb recipe, and so many people wanted to recipe, I told them I would post it this week.

We had planned on grilling lamb patties, but it was simply way too hot to stand beside a grill all day!  As I said before, I don't have a lot of lamb recipes in my repertoire, and I've already done a couple to use for samples at the market...so I went searching for something different, and this is what I came up with:  It's very quick and easy!

Seasoned Lamb and Potatoes
1 lb. ground lamb
2 cups (approx.) diced or shredded potatoes (I used frozen potatoes to save time, and the shredded ones will cook a bit faster)
1 small onion, diced
1/2 jalapeno pepper, minced
2 cloves garlic, minced
1 or 2 stems of fresh rosemary, minced
1 tsp. salt
2 or 3 dashes of pepper
1/4 tsp paprika
1/4 tsp turmeric

1.  Heat a heavy skillet and add the lamb, potatoes, onion, and pepper.  (If your lamb is very lean, use a bit of coconut or other oil, but I didn't use any oil.)  Cook and stir until meat is brown.
2.  Add garlic and rosemary and cook a few more minutes.
3.  Add salt, pepper, paprika, and turmeric and stir well.

That's it!!  You can adjust the amount of each ingredient to your liking.  I actually used quite a bit less seasoning than the original recipe called for (amounts listed here are close to what I used - I didn't measure exactly), and it was delicious...enough that the recipe was in demand!

Let me know if you try it!