Lamb Hash Parmentier
|Egg||1 , well beaten|
|Freshly ground black pepper||To Taste|
|Butter||2 Tablespoon (As Required)|
|Olive oil||2 Tablespoon (As Required)|
|Onion||1 , finely chopped|
|Cooked lamb||1 Pound, diced|
|Rich tomato and basil butter sauce/Thickened tomato-flavored lamb gravy||1 1⁄4 Cup (20 tbs)|
|Parmesan cheese||4 Tablespoon, freshly grated|
1) Preheat oven to 450°.
2) Wash and peel the potatoes.
3) In a saucepan with boiling water, boil the potatoes.
4) In a bowl, add 4 boiled potatoes to mash with butter and egg.
5) Season the mixture with salt and pepper according to taste.
6) In a pastry bag, pour in the mixture.
7) Use a shallow ovenproof dish and squeeze the paste over the border of the dish.
8) Cut the remaining 2 potatoes in dices.
9) In a skillet, add equal quantity of butter and olive oil.
10) Fry the potatoes until golden in color.
11) Transfer on paper towel to drain off oil. Place aside.
12) In the same skillet, heat 2 tablespoons olive oil to sauté onion until transparent.
13) Add lamb into the skillet and cook until the lamb and onions turn golden.
14) Add fried potatoes to stir.
15) Pour in tomato sauce and allow simmering gently for 10 to 15 minutes, over reduced heat. Occasionally stir the ingredients while cooking.
16) Season the mixture with salt and pepper to your taste.
17) Place this mixture into the center of the potato border, made in the baking dish.
18) Sprinkle Parmesan cheese and place inside oven to bake for 10 to 12 minutes, or until golden brown.
19) Serve hot by sprinkling more Parmesan cheese on top, if you want.
Calories 506 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 8.8 g44%
Trans Fat 0 g
Cholesterol 142.7 mg47.6%
Sodium 337.6 mg14.1%
Total Carbohydrates 43 g14.4%
Dietary Fiber 5.6 g22.4%
Sugars 2.5 g
Protein 35 g69.6%
Vitamin A 5% Vitamin C 62%
Calcium 17.4% Iron 23.2%
*Based on a 2000 Calorie diet