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Black Olive and Minted Lamb Hash

3 md Baking Potatoes; about 1 1/2 ibs, unpeeled
2 tb Butter
2 tb Olive oil
1 lg Onion; finely chopped
2 Garlic cloves; minced
2 c Lamb; cooked, diced
1/3 c Black olives; chopped
1 sm Red Bell Pepper; seeded & chopped
1 sm Jalapeno pepper; seeded, Deveined & minced
2 tb Mint, fresh; chopped -OR-
1 ts -Dried mint
2 tb Soy sauce
1/4 c Beef broth Salt &freshly ground pepper
3 tb Parmesan cheese; grated

Cook potatoes in boiling water until just tender, about 20 minutes. Rinse under cold running water; drain. Peel the potatoes and cut into 1/2 inch cubes. Set aside. Heat the butter with the oil in a large heavy skillet over medium-low heat. Add the onion; cook 1 minute. Add the garlic; cook until golden, about 4 minutes longer. Push the onion to the edges and add the lamb to the centre of the skillet. Cook, tossing gently, until lightly browned, about 4 minutes. Add the potatoes to the skillet and mix well. Stir in the olives, peppers, mint and soy sauce. Cook over medium heat, stirring occiasionally , until the potatoes begin to brown, about 10 minutes. Sprinkle the mixture with the beef broth. Add salt and pepper to taste. Lightly press the hash down and cook, without stirring, 10 minutes. Preheat the broiler. Sprinkle the cheese over the hash mixture and place under the broiler until the top is crisp. SERVES: 4-6

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