The first thing you're going to need for this recipe is leftover roast lamb. As I've explained, the oven in my current apartment is quirky at best, so I hesitate to give a proper recipe. This one, suitably modified, worked very nicely. More important than the recipe, however, is the quality of the lamb itself. There is one particular farm represented at the Portland Winter Market that I would recommend without hesitation... except that I've forgotten their name. But you can't miss them: Lately, their stall has been the first one you see as you enter the market, and they are the only ones who advertize "fatted calf" (i.e. veal) among their wares. Buy their lamb. It is the tastiest lamb I have had in the United States.
Once you have some good roast lamb sitting in your refrigerator, this recipe is so easy, it almost cooks itself.
Red Flannel Hash a la Marocaine
- 1/2 lb boiled beets, peeled and chopped into half-inch cubes
- 3 small-to-medium carrots, boiled and cut into half-inch rounds
- 1 medium (half-pound) starchy potato, boiled with skin on, and cut into half-inch cubes
- about 1 lb of leftover roast lamb, cut into half-inch pieces
- 1 medium onion, diced
- coarse salt
- freshly ground black pepper
- 1/2 teaspoon of sweet Spanish paprika
- 1/2 teaspoon of cumin
- 1/4 teaspoon of coriander
Heat a pan (NOT non-stick) over medium heat. Add a tablespoon of olive oil and melt a tablespoon of butter. Cook onions until translucent. Add all other ingredients, and stir until seasonings are thoroughly mixed. Let sit for about 10-15 minutes, until potatoes begin to form a crust at the bottom of the pan.
You are welcome to serve this with a runny fried or poached egg, if your tastes and calorie counts allow. It would be delicious with one, but it was also delicious without.
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