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Lamb Hash
INGREDIENTS
1/2 of a small onion, minced
1 tablespoon of
butter
1 tablespoon of all purpose flour
1 cup of lamb beef or
chicken stock
1/2 cup of chopped celery
1 tablespoon of chopped
parsley
2 cups of cold roast lamb, cut into 1/2 inch cubes
1 cup of
boiled potatoes, cut into /2 inch cubes
Salt and
pepper
METHOD
Sauté the onion in
butter. Stir in the flour and cook slowly over low heat for 3 minutes,
until light golden brown. Gradually stir in stock. Add celery and parsley
and simmer, covered for 15 minutes. Make sure that lamb is free of
gristle. Add lamb and potatoes. Season with salt and pepper. Heat to just
below the boiling point. Serve with Pickled Prune Plums. Makes 4
servings
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