CookEat Recipe
Lamb Hash, Browned
A browned lamb-and-potato hash, moistened with white broth and turned out whole from the pan.
Method
Steps
Step 1
Use the fully cooked meat left from yesterday’s linked Roast Leg of Lamb with Mint Sauce, excluding the separately served mint sauce, watercress and free gravy. Use cold boiled potatoes as well. Both the meat and potatoes must have been cooled promptly in shallow containers and kept refrigerated at 4°C or colder. Do not use leftovers left at room temperature for more than two hours or with an uncertain storage history. Pick all the remaining meat from that same leg and weigh the actual cooked meat. Weigh cold boiled potatoes equal to half that meat weight. Cut both into small square pieces of the same size and mix together. Keep them cold while preparing the onion.
Step 2
Preheat a conventional oven to 180°C. Finely chop the medium white onion. Heat the one light tablespoon of butter in an ovenproof saucepan large enough for the actual hash and broth, and lightly brown the onion, stirring frequently.
Step 3
Add all the prepared lamb and potatoes with the teaspoon of salt, half teaspoon of ground white pepper and saltspoon of ground nutmeg. Measure one pint of finished broth from the linked White Veal Stock, prepared with veal and aromatics without the optional beef or poultry additions; if it is refrigerated, bring this measured portion to a full rolling boil before adding it. Moisten the hash with the pint of hot broth, mix thoroughly, cover and cook on the stovetop for about five minutes.
Step 4
Keep the saucepan covered and put it in the oven for about thirty minutes as an initial guide. Continue as needed until the hash is piping hot throughout and its centre reaches at least 74°C.
Step 5
Uncover the saucepan. Heat the separate tablespoon of rendered pork lard in a large frying pan over controlled moderate-low heat. Transfer all the hash and let any free broth evaporate gently as needed during this same uncovered browning, without draining the mixture or adding a binder. Gently form one oval omelette shape without mashing the pieces, and brown slowly until it holds its shape and the underside develops a browned crust. About ten minutes is an initial guide; continue as needed. Keep the whole hash piping hot through the centre.
Step 6
Turn the whole uncut hash onto a hot dish and serve promptly.
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