Careme

Ingredients

• Simple Truth® Natural Ground Lamb ½ lb ground lamb $9.49 / 1 lb (use ½ lb)
• Olive oil 2½ Tbsp, divided $0.35
• Fresh Onions – Organic Jumbo Yellow Onions 1 medium onion, thinly sliced $1.49 / lb (use ~½ lb)
• Garlic cloves 3 cloves, minced $0.30 (from Simple Truth Organic® Garlic Bulbs, $1.99 / 3 ct)
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 1 heaping cup, halved $3.49 / 10 oz (use about 6–7 oz)
• Organic Lacinato Kale or Organic Kale 3 packed cups, ribs removed, torn $2.79 / bunch or bag (use about ½)
• Smoked paprika 1 tsp $0.10
• Ground cumin 1 tsp $0.10
• Dried oregano ½ tsp $0.05
• Crushed red pepper flakes (optional) ¼ tsp $0.05
• Kosher salt & black pepper To taste $0.05
• Fresh lemon 1, for juice and zest $0.60
• Simple Truth Organic® Red Potatoes or Organic Red Potatoes 1 lb small red potatoes, quartered $4.99 / 3 lb (use ~1 lb)
• Fresh parsley or dill (optional; baby dill is on sale) 2 Tbsp chopped, plus more for garnish $2.49 / 0.5 oz (use a few sprigs)

Instructions

1. Prep the potatoes: Heat oven to 425°F. On a sheet pan, toss quartered red potatoes with 1½ Tbsp olive oil, ½ tsp salt, and several grinds of black pepper. Spread in a single layer, cut sides down where possible.
2. Roast potatoes: Place pan in the oven and roast 20–25 minutes, flipping once, until golden and tender. In the last 5 minutes, sprinkle 1 Tbsp chopped parsley or dill over the potatoes if using.
3. Start the lamb mixture: While potatoes roast, heat 1 Tbsp olive oil in a large skillet on the stove over medium‑high. Add sliced onion and a pinch of salt. Cook 5–7 minutes, stirring, until softened and starting to caramelize at the edges.
4. Brown the lamb: Push onions to the edges of the skillet. Add ground lamb to the center in an even layer. Let cook, undisturbed, 2 minutes to get some browning. Break up with a spoon, season with ½ tsp salt and black pepper, and cook 4–5 minutes more until mostly browned. Spoon off excess fat if there’s a lot.
5. Add aromatics and spices: Add minced garlic, smoked paprika, cumin, oregano, and red pepper flakes if using. Stir and cook 1 minute until fragrant.
6. Add tomatoes and kale: Stir in halved grape tomatoes and torn kale. Add ¼ cup water. Cook, stirring, 3–5 minutes until kale is wilted and tomatoes are just starting to slump but still hold some shape.
7. Finish with lemon and herbs: Zest half the lemon into the skillet, then squeeze in 1–2 Tbsp lemon juice. Taste and adjust salt, pepper, and acidity (add more lemon if needed). Fold in 1 Tbsp chopped parsley or dill if using. Turn heat to low to keep warm.
8. Finish potatoes: Remove roasted potatoes from the oven. Toss with any extra chopped herbs on the pan, plus an extra pinch of salt if needed.
9. Serve: Divide herb‑roasted potatoes between two plates or wide bowls. Spoon the lamb, onion, tomato, and kale mixture over or alongside the potatoes, making sure to add some of the flavorful juices. Garnish with additional fresh herbs and an extra squeeze of lemon at the table.