Stuffed Lamb Hash With Red Wine Sauce And Carrot Purée

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 24 ounces leg of lamb, boneless and skinless
• 4 cups simply potatoes® shredded hash browns
• 1/8 cup green onion, chopped
• 1/4 teaspoon salt, for hashbrowns
• 1 egg
• 2 tablespoons all-purpose flour
• 3 tablespoons canola oil
• 5 ounces fresh carrots
• 3 tablespoons water
• 1 teaspoon garlic, chopped
• 2 teaspoons shallots, chopped
• 1 cup cilantro, chopped
• 1/2 cup mushroom, chopped
• 2 tablespoons unsalted butter, soften
• 1 teaspoon cumin
• 1/2 cup breadcrumbs
• 1 teaspoon cornstarch
• 1/4 teaspoon salt, for stuffing
• 6 ounces spinach
• 375 ml red wine, half bottle
• 1/4 cup sugar
• 1 cup beef broth
• 1/2 tablespoon butter

Recipe

• 1 cut lamb to butterfly then pound with meat tenderizer to be ½ inch thickness.
• 2 prepare mixing bowl, place butter, garlic, shallot, cilantro, mushroom, cumin, breads crumb and corn starch into the bowl to stir, add salt and mix well.
• 3 boil spinach and carrots separately then cool down, place carrots and water into the blender to make carrot puree and save into small sauce pan.
• 4 spread stuffing on meat then spread spinach, roll it up.
• 5 wrap with plastic film firmly and tighten, rest in refrigerator 30 minutes.
• 6 julienne green onion then mix to simply potatoes shredded hashbrowns. add salt and squeeze water out.
• 7 sprinkle flour on meat surface then egg wash, attach hash brown around meat.
• 8 preheat oven to 400°f heat large skillet on medium heat until smoke comes out.
• 9 place canola oil into the skillet. sear all side hashbrown carefully.
• 10 cook in oven 15-20 minutes and golden brown outside. baste several times during cooking.
• 11 take out from oven, place on cookie sheet to be rest 15-20 minutes.
• 12 place sugar into the sauce pan, heat on medium heat to make caramel.
• 13 add red wine and reduce until ¼ then add beef stock.
• 14 reduce until ¼, season with salt and pepper, add butter to stir well.
• 15 slice meat and place on serving plate, serve with sauce and carrot puree.