Monday, April 6, 2015

Challenges in Creativity #2 - Lamb Hash

It's typical for Ryan and I to spend holidays going between his dad's for brunch and his mom's for supper.  In the past we have done egg bakes and waffles for brunch, but with me not eating eggs right now, that breakfast is out the window.  Now that we have our own kitchen, Ryan and I thought it would be a great idea to host Easter Brunch at our house.  To cut down on stress and prep-time we asked our family members to help pitch in and bring a dish.  Ryan's youngest brother and girlfriend brought a delicious salad of baby greens, goat cheese, strawberries, and chopped pecans; paired with the Bolthouse Farms classic balsamic vinaigrette.  Reggie was in charge of the egg bake which Ryan said was really tasty and contained asparagus, kale, and bacon.

Ryan made "special" bacon from the Primal Cravings cookbook.  Some slices were spiced with Penzeys Northwoods Fire seasoning and others with maple and brown sugar.  The first batch of maple bacon was so sweet it was like candy.  A lot of the "syrup" ended up on the pan, and the second batch of bacon that baked in it, came out perfect.  Just the right amount of sweet.

I wasn't about to only eat bacon and salad for brunch, so I thought about making a wild rice casserole, but didn't want to put that much work into it.  Then I got the bright idea to make a hash!  Instead of beef or pork, my hash was made with ground lamb.  It was Easter, and lamb just made sense.  All the recipes I found online for lamb hash included apples which are a no-no for me right now.  Pears seemed like an easy apple substitute, and they were.  A sauce of some an egg yolk (another no-no) would have been really nice; perfect actually, but the final result was enjoyed by everyone.

Lamb Hash
24-32oz ground lamb
3 ripe pears chopped into 1/2" pieces
4-5 small purple potatoes chopped into 1/2" pieces
Butter, Ghee, Lard, Coconut oil.... whatever fat you use
Nutmeg (use sparingly-don't go crazy)

Preheat oven to 350*
1. Brown the lamb in a large skillet, season with all the herbs/spices remove and drain off any grease.
2. In the same skillet melt 1-2Tbs of fat and begin browning the potatoes for 5 minutes.  Season with the herbs/spices.
3. Stir in the pears, (also seasoned) and place in your oven for 15 minutes.
4. Remove skillet from the oven and stir in the cooked ground lamb, to re-warm it.

Serves 6-8

There was just enough leftover for me to enjoy some this morning after my workout along with a little arugula salad topped with walnut oil.
Mmmm.... Leftovers!

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