Winter Veggie Skillet with Ground Lamb
A hearty skillet dinner, perfect for chilly nights- Prep Time 15 minutes
- Cook Time 30 minutes
Ingredients
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2 lbs ground lamb
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2 sweet potatoes, peeled and diced
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8 oz red onion, diced
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1 cup diced squash, butternut or acorn
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1/4 cup minced garlic
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1/4 cup fresh rosemary, minced
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1/4 cup pignoil (pine nuts), toasted in butter
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2 T salted butter
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3 tsp salt
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2 tsp black pepper
Directions
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Place the lamb in a cold skillet large enough to handle the lamb and veggies.
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Slowly brown the lamb to a bowl and drain 50% of the lamb fat from the skillet.
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Raise the temp to medium and add your parsnips, squash, sweet potatoes, and minced garlic to the skillet and turn to cover with the lamb fat. Once it starts simmering, lower the flame and cover. Le cook 8 minutes, stirring occasionlly until the veggies soften a bit.
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Add the onion, rosemary and pignoil (pine nuts), butter, salt, and pepper.
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Stir carefully, you dont want to break up the root veggies too much.
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Cover and simmer another 8-10 minutes - cook time depends largely on the pan size, the cut veggie size and the height of your flame, but once the onion is softened, that's when I remove it from the flame.
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Serve directly from the skillet with some hot crusty semolina bread and a glass of wine. Preferably in front of the fireplace.
