Recipes

Roast Lamb Hash with Fresh Rosemary

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Nino Salvaggio
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Serves: 4

This recipe can work equally well for Corned Beef or Roasted Beef, (even Ham), just omit the thyme and rosemary.

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Ingredients

  • 3 strips Bacon, raw, chopped
  • 1/2 cup Sweet Onion, chopped
  • 2 tsp. Fresh Garlic, minced
  • 1/2 cup Colorful Bell Peppers, chopped
  • 1/4 cup Celery, chopped fine
  • 1/2 tsp. Fresh Thyme, chopped
  • 1 tsp. Fresh Rosemary, chopped
  • 2 cups Cooked Red Skin Potatoes, chopped
  • 1 cup Roasted Lamb, chopped
  • 1 tsp. Dry Coleman Mustard
  • Salt & Pepper, to taste
  • Beef Stock or Cream to Moisten, as needed
  • Optional – Poached Eggs to Garnish

Instructions

  1. Saute chopped bacon until crisp then add the onion, garlic, peppers and celery. Continue to saute on medium heat 3 or 4 minutes to soften the vegetables.
  2. Add thyme and rosemary and saute 1 minute.
  3. Add cooked potatoes and cooked lamb. Saute 3 minutes.
  4. Season with dry mustard, salt and pepper. Saute 1 minute longer
  5. Add a little Beef stock or cream if necessary to keep mixture moist and slightly bound together.
  6. Optionally – serve topped with a poached egg.

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