Lamb-hash with Chipotle-lime Sour Cream & Poached Eggs
For those who might have missed it, we did a three part series on slow roasting a shoulder of lamb, using it to create a delicious gnocchi tossed in a jus reduction aaaaaaaaand - this. This tempting, delectable, have-a-third-plate-cause-its-so-damn-tasty ...dinner. Hope you enjoy it!
1/3 lamb shoulder roast, fat reserved
3 yukon gold potatoes, diced
2 tsp chili powder
1 tsp celery seed, crushed
1 white onion, finely diced
6 cloves of oven roasted garlic (you can buy this!)
1/2 tsp cumin
5 tbsp honey or... MAPLE SYRUP
2 tbsp chipotle puree
1/2 cup sour cream
3 green onions
6 poached eggs
2 avocados, sliced
Make the hash:
Take that delicious left-over lamb shoulder and throw it in your cast iron pan and place under the broiler on high. Crisp dat up! (Keep an eye on it, it will burn.)
Remove cast iron from oven and set lamb on reserved plate. Put cast iron on a medium heat and add diced potato. Season with salt and pepper, 1 tsp chili powder & 1 tsp celery seed. Let brown (~5 minutes) then toss and brown on second side, another 5 minutes.
Remove potatoes from cast iron and add to resting lamb. To cast iron on medium heat, add onion, garlic, 1 tsp chili powder, 1/2 tsp cumin and 3 tbsp maple syrup. Cook until dark brown and caramelized (also known as delicious).
Remove cast iron from heat, add lamb and potato back to pan and toss to combine. Garnish with 2 sliced green onions.
Make the chipotle-lime sour cream:
Combine 1/2 cup sour cream, 2 tbsp chipotle puree (I can of chipotle peppers in adobo sauce blended) and 2 tbsp maple syrup together. Eat.
Assemble the lamb hash. Place hash on plate and top with 1-2 poached eggs. Add sliced avocado, chipotle-lime sour cream and garnish with remaining green onion. Enjoy! This was reeeeeal good.