There’s something deeply comforting about a skillet meal that brings together tender vegetables, fresh herbs, and hearty protein in one sizzling pan. This Herbed Lamb and Sweet Potato Skillet does exactly that — it’s earthy, aromatic, and bursting with natural sweetness from the sweet potatoes.

Perfect for weeknights or meal prep, this recipe celebrates simplicity without sacrificing flavor. Each bite offers a balance of savory lamb, creamy sweet potato, and refreshing lemon brightness that keeps you coming back for more.

If you’re following the Autoimmune Protocol (AIP) or simply want a wholesome, nutrient-packed dinner, this dish is a go-to favorite that satisfies both taste and nutrition goals.

Ingredients

• 300g ground lamb
• 1 large sweet potato (approx. 300g), diced
• 1 medium zucchini (approx. 200g), diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 100g fresh spinach
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• 60ml water or AIP-compliant bone broth
• Salt to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 8–10 minutes, stirring occasionally, until it begins to soften and brown.
2. Push the sweet potatoes to one side of the skillet. Add the ground lamb to the other side, breaking it up with a spoon. Cook for 5–7 minutes until browned.
3. Add the chopped onion, diced zucchini, and minced garlic to the skillet. Stir everything together and season with salt, rosemary, oregano, and turmeric.
4. Continue to cook for another 5–7 minutes, stirring frequently, until the onion is translucent and the zucchini is tender.
5. Add the fresh spinach and water or broth to the skillet. Stir until the spinach is fully wilted, about 1–2 minutes.
6. Remove the skillet from the heat and stir in the fresh lemon juice. Taste and adjust seasoning with salt if necessary before serving hot.

Tips & Substitutions

• Swap proteins: Ground beef or turkey can replace lamb if preferred.
• Boost the greens: Add kale or chard in place of spinach for extra fiber and texture.
• Make it ahead: This skillet keeps well for up to three days in the refrigerator — perfect for meal prep.

Nutrition

Calories: 1350 kcal

• Fat: 84g
• Carbohydrates: 79g
• Fiber: 15g
• Protein: 72g