End of the road: lamb, part 3. Lamb hash with chipotle sour cream and poached eggs.

We did it! Lamb: Part 3. And, in my opinion, we have the true victor right here, right now. This one shocked me. I was just playing around in the kitchen, but - every once in a while, things align and you're left dumbfounded. This was TASTY. Like - pause for a moment, consider what you just ate, smile like a fool, and viciously shovel the rest in your face - TASTY.  Let's start with the finished product.

This is everything I love. Tender meat, crispy potatoes, rich egg yolk with savoury & sweet flavours bringing it all together. Yeah - it's eggs for dinner, but ... like, really ... REALLY good eggs. 

And the foundation of all this? That tasty, tender, lamb shoulder we cooked a few days ago (thanks again Acme Meat Market!)... if you missed it, the recipe is here. We threw it under the broiler to brown it up and add flavour. Potatoes were crisped up reeeeal good in the cast iron pan, and added to the mix: onion, garlic, chili powder, cumin and... maple syrup. Sound strange? It isn't. I throw that shit in everything. Try it. 

And what are we left with? This hash (as seen after I, uhhh, "tested" it): 

A little closer now...

To finish this off, two things were required: a poached egg and chipotle sour cream. Both are favourites, but the chipotle sour cream is ridiculous. I eat it on everything and it's super easy to make.

Start with a can of chipotle in adobe sauce and blend. You get this:

Add sour cream, lime, and ... maple syrup... I told you! Everything. 

When it all comes together you're left with a damn tasty dinner.  I should also point out that this would work with any slow roasted meat - pork, beef or even chicken.

lamb hash good-27.jpg

If text doesn't convince you, here is my mood immediately post consumption...  I hope you guys enjoy this!

Lamb journey, part 2: gnocchi in a lamb au jus reduction.

We're on part two of our lamb shoulder journey. If you missed it, we started by slow-roasting a lamb shoulder (Sunday dinner) and the recipe can be found here. I'm a bit of a glutton and ate ~1/3 that night... yeah. Anyway... tonight (Tuesday) I used about another 1/3 of the lamb shoulder to make this.  And ohhhh man, it's hard to believe this is left overs. The fresh mint and lemon adds a KABLAM of flavour that helps cut through that rich, dark lamb jus. Plus, who doesn't like gnocchi?    

Start off by refreshing that left over lamb by tossing it with a bit of fat and throwing it under the broiler after generously seasoning it. Brown = flavour. Next up: caramelizing onion and garlic then adding it to the meat drippings, broth and bone to create rich stock. Simmering it down thickens it up, develops the flavour and leaves you with a super tasty jus.  We've got the beginnings of something incredible here. 

Up next: cook the gnocchi directly in the jus. They'll soak up all that flavour and be damn delectable. Once cooked, throw in your browned lamb meat, and add some freshness. Here: lemon and mint. 

It's incredible how well these flavours work. If you've got carnivorous friends, invite them over. They're going to go crazy for this one. Concentrated, delicious lamb and beef jus, tossed with tender lamb meat and potato dumplings. You'll forever be a hero and this dish easily feeds four.

I couldn't wait to eat this recipe, it really is that delicious and despite my best attempt to be sneaky I was caught red handed.  Couldn't shovel this back quick enough.  Enjoy this one, you're sure to love it.