Delicious Stuffed Lamb Hash for a Savory Dinner
Indulge in the succulent flavors of lamb and red wine with this decadent recipe for stuffed lamb hash with red wine sauce and carrot purée. Whether you’re a seasoned chef or new to the kitchen, this recipe is sure to impress both your taste buds and dinner guests.
This dish boasts a medley of mouthwatering ingredients, including leg of lamb, shallots, garlic, spinach, mushrooms, and cilantro. But what’s truly unique about this recipe is its use of red wine as a key ingredient for both the stuffing and sauce.
As a sommelier, I can tell you that the right wine can elevate any dish to new heights. In this case, the red wine reduction adds a bold, rich layer of flavor that perfectly complements the savory goodness of the lamb. The carrot purée also provides a balance of sweetness and earthiness that ties everything together.
So why not take your taste buds on an exciting culinary journey with this stuffed lamb hash? Whether it’s for a special occasion or just a regular weeknight dinner, this dish is sure to impress and satisfy. Don’t just take my word for it – give it a try and taste the magic for yourself.
Why You’ll Love This Recipe
Searching for a savory and hearty dinner to share with your loved ones? Look no further than this exquisite recipe for stuffed lamb hash with red wine sauce and carrot puree. With its succulent, slow-cooked leg of lamb, delicately spiced mushroom filling, and richly flavored red wine sauce, this recipe simply oozes decadence and satisfaction.
But what truly sets this dish apart is the imaginative twist on the classic concept of hash browns. Instead of using traditional potatoes, this recipe pairs tender roasted sweet potatoes with a kick of zucchini for a colorful and flavorful base. The carrot puree brings an additional layer of complexity to the dish, blending ginger and cilantro-infused carrots into a smooth and creamy presentation that perfectly complements the lamb’s rich taste.
If you’re looking to impress your guests or embark on a culinary adventure of your own, you’ll be hard-pressed to find another recipe that offers such an inviting fusion of flavors and textures. Whether you’re an experienced chef or just beginning your culinary journey, this stuffed lamb hash will undoubtedly become one of your favorite recipes to prepare and savor. So go ahead – give it a try! You won’t be disappointed.
Ingredient List
This lamb hash recipe demands fresh ingredients that enhance each other, resulting in a flavor-packed dish. Here’s the complete list of everything you’ll need:
– 1 tablespoon canola oil
– 2 large eggs
– Salt
– 1 lb leg of lamb, finely diced
– 1 red pepper, diced
– 3 garlic cloves, minced
– 2 shallots, minced
– 8 oz mushrooms, sliced
– Salt and pepper, to taste
– 4 cups frozen hash browns, thawed
– 1 cup dry red wine
– ½ cup beef broth
– 2 tablespoons unsalted butter
– 2 tablespoons cornstarch
– 1 tablespoon sugar
– 1 cup fresh spinach leaves
You may add cilantro or green onions for garnish.
The Recipe How-To
Step 1: Season the Lamb
Start by seasoning the lamb with salt and cumin. Rub the spices all over the lamb, making sure to coat it evenly.
Step 2: Sear the Lamb
In a large skillet, heat up some canola oil over medium-high heat. Once the oil is hot, add the lamb to the pan and sear it on all sides until it’s nicely browned. This should take around 3-4 minutes per side.
Step 3: Roast the Lamb
Transfer the lamb to a roasting pan and roast it in a preheated oven at 375°F for about 20-25 minutes or until it reaches an internal temperature of 145°F for medium-rare. Once done, remove from oven and let rest for at least 5 minutes before slicing.
Making the Red Wine Sauce
Step 1: Saute Shallots and Garlic
In a saucepan, melt some unsalted butter over medium heat. Add in some finely chopped shallots and minced garlic, sauté until soft and fragrant.
Step 2: Deglaze Pan with Red Wine
Add in some red wine, increase heat to high and bring to a boil. Reduce heat to medium-low and let simmer for about 15-20 minutes, stirring frequently, until sauce has slightly thickened.
Step 3: Add Beef Broth and Cornstarch Slurry
Increase heat back to high and add in some beef broth, bring back to boil again. Then whisk in a slurry mixture of cornstarch (or all-purpose flour) and water (or red wine) into the saucepan. Keep stirring constantly until sauce thickens to desired consistency.
Step 4: Season and Finishing
Finally, season the sauce with some salt and ground black pepper. Add any additional flavoring agents such as fresh herbs like rosemary or cilantro, mushrooms, or spinach.
Assembling the Dish
Step 1: Preparing the Carrot Puree
In a pot, boil some peeled and sliced fresh carrots until tender. Drain them and transfer into a blender. Add a tablespoon of butter and season to taste with salt and black pepper. Puree until smooth.
Step 2: Making the Hash
In a large skillet, melt some butter over medium heat then add in peeled and grated potato (or sweet potato) to form hash brown. Add diced zucchini and mushroom to the skillet, sauté for about 5 minutes until tender.
Step 3: Serving Plate
To serve, pour the red wine sauce over slices of lamb placed atop the hash brown mixture. Garnish with green onions or more cilantro for an extra dash of freshness. Serve with carrot puree on
Substitutions and Variations
Don’t have all the ingredients on hand? No worries- this recipe is quite versatile and can be adapted according to your preferences. Here are some substitutions and variations to consider:
– Meat: Instead of leg of lamb, you could use lamb shoulder, lamb denver ribs, or herb-crusted rack of lamb. If you prefer beef or pork, try substituting it for the lamb.
– Vegetables: Spinach can be swapped for kale, arugula or mixed greens. You could also add some zucchini hash or potatoes to the main dish for an extra level of texture.
– Sauce: This recipe’s red wine sauce is a showstopper, but if you’re looking for a lighter touch, you could switch it up with salsa verde or demi-glace.
– Accompaniments: The carrot purée offered here is a tasty pairing with the stuffed lamb and red wine sauce, but if you’re not a fan of carrot, mashed sweet potatoes or beet puree are equally delicious options.
– Wine: A food-friendly red wine like Cabernet Sauvignon or Merlot would be perfect for this recipe. If you don’t want to use wine in your cooking, use beef broth instead.
With these substitutions and variations, you can create a unique twist on the classic stuffed lamb hash recipe. Experiment with different flavor combinations until you find the one that suits your taste buds best.
Serving and Pairing
This stuffed lamb hash with red wine sauce and carrot purée recipe is a real crowd-pleaser. It’s warm, comforting, and packed with flavor, making it the perfect meal for any time of year. When it comes to serving and pairing this dish, there are a few things you’ll want to keep in mind.
Firstly, this dish pairs well with a hearty red wine that can hold its own against the bold flavors of the lamb and the rich sauce. A food wine such as a Cabernet Sauvignon would be an excellent choice for this dish, as it balances the earthy flavors of the lamb beautifully while accentuating the savory notes of the sauce.
Secondly, when it comes to serving this dish, I recommend presenting it family-style on a large platter or serving dish. This not only allows guests to take as much or as little as they like but also creates a sense of community and shared experience at the table.
Finally, when looking to round out this meal, consider serving a light salad of fresh greens with a simple vinaigrette dressing. The acidity and freshness of the salad will act as a palette cleanser between bites and help balance out the richness of the meat and sauce, while still allowing you to savor every delicious bite.
Overall, this stuffed lamb hash with red wine sauce and carrot purée recipe is sure to impress your guests and satisfy your food cravings. By selecting the right wine pairing, presenting it elegantly on a platter or serving dish, and adding some brightness with a fresh green salad on the side, you’ll have all of the components for an unforgettable dining experience.
Make-Ahead, Storing and Reheating
As with many hearty dishes, this stuffed lamb hash is great when made ahead of time. In fact, it’s an ideal dish to serve at a dinner party because it can be made a day earlier and reheated; the flavors will have melded even better by then. Simply follow the recipe and stop at the point where you would pan-fry the hash; instead, store it in your refrigerator until you’re ready for it.
When reheating, just gently warm the hash-up in a pan over low heat, stirring frequently to ensure that it heats evenly. Alternatively, you can reheat the hash in a covered dish in the oven at 350 degrees Fahrenheit (175°C) until hot all through.
The carrot purée can be made up to a day in advance and stored in an airtight container in your refrigerator. When you’re ready to serve, simply spoon it onto your plates before adding the stuffed lamb hash on top.
It’s best not to make the red wine sauce too far ahead of time – it’s simple enough to whip up quickly while the hash is cooking. If you must make it ahead of time, do so no more than one day before serving and store it in an airtight container in your refrigerator. Reheat gently over low heat before serving, whisking frequently as necessary to bring its consistency back together.
By making this stuffed lamb hash ahead of time, storing each component separately and reheating as necessary, you’ll save time during meal prep and only have to worry about plating it beautifully just before serving.
Tips for Perfect Results
When it comes to preparing a dish, there are always tricks of the trade that can take your meal to the next level. With this Stuffed Lamb Hash with Red Wine Sauce and Carrot Purée Recipe, there are a few tips that can help you achieve perfect results every time.
Firstly, when cooking the lamb, it is important to let it rest at room temperature for at least 30 minutes before searing. This will ensure that the meat cooks evenly and stays juicy. Additionally, be sure to pat the lamb dry with a paper towel before seasoning and searing. This will help create a nice crust on the meat.
When making the red wine sauce, take care not to rush the reduction process. It can be tempting to turn up the heat and try to reduce the sauce quickly, but doing so can result in a burnt or bitter taste. Instead, lower the heat and let the sauce simmer gently until it has reached your desired consistency.
For the carrot purée, using fresh carrots instead of canned or frozen can make all the difference in flavor. Be sure to cook them until they are very tender, as this will make them easier to blend into a smooth purée.
Lastly, when stuffing the lamb hash mixture into the potato shells, be careful not to overfill them. Leaving a little bit of space at the top will prevent them from bursting open during baking.
By following these simple tips and tricks, you can create a Stuffed Lamb Hash with Red Wine Sauce and Carrot Purée that will impress even the most discerning palate.
Bottom Line
In conclusion, this stuffed lamb hash with red wine sauce and carrot puree recipe is truly a culinary masterpiece. The combination of succulent lamb meat, crispy hash browns, and vibrant sauces creates a harmonious symphony of flavors and textures that is sure to leave your taste buds dancing.
Whether you’re looking to impress your guests at a dinner party, or simply wanting to enjoy a gourmet meal in the comfort of your own home, this recipe is the perfect choice. With its versatile ingredient list and numerous variations and substitutions, you can easily customize it to suit your tastes and preferences.
So why not give it a try? Gather your ingredients, put on some music, and let yourself be transported into the world of luxury dining. With this stuffed lamb hash recipe, you’ll have everything you need to create a delicious and memorable meal that will have everyone asking for more.
As they say, life is too short to eat boring food. Don’t settle for mediocre meals – elevate your dining experience with this incredible stuffed lamb hash recipe. You won’t regret it!
Stuffed Lamb Hash With Red Wine Sauce and Carrot Purée Recipe
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
Instructions
- Cut lamb to butterfly then pound with meat tenderizer to be ½ inch thickness.
- 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.
- 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.
- Spread stuffing on meat then spread spinach, roll it up.
- Wrap with plastic film firmly and tighten, Rest in refrigerator 30 minutes.
- Julienne green onion then mix to Simply Potatoes Shredded Hashbrowns. Add salt and squeeze water out.
- Sprinkle flour on meat surface then egg wash, attach hash brown around meat.
- Preheat oven to 400°F Heat large skillet on medium heat until smoke comes out.
- Place canola oil into the skillet. Sear all side hashbrown carefully.
- Cook in oven 15-20 minutes and golden brown outside. Baste several times during cooking.
- Take out from oven, place on cookie sheet to be rest 15-20 minutes.
- Place sugar into the sauce pan, heat on medium heat to make caramel.
- Add red wine and reduce until ¼ then add beef stock.
- Reduce until ¼, season with salt and pepper, add butter to stir well.
- Slice meat and place on serving plate, serve with sauce and carrot puree.
Add Your Own Notes
Nutrition
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