Lamb Hash

Sunday 20 February

Our go-to dish with the little or overdone bits of leftover lamb. This was a particularly tasty example: we chopped 1 large onion and while it fried in oil, whirled 2 biggish yukon gold potatoes and a turnip in the robot-coupe, adding them to the pan as they were chopped fairly fine (not mashed). After they fried a bit too, we added some fresh thyme leaves and chicken broth, lowered the heat, and let the vedge steam covered 10-15 mins. until it was tender, adding more broth as necessary.

But a new aspect: as the lamb had been marinated in a mustard coating, when we added the robot-couped lamb we also mixed in a heaping teaspoonful of French grainy mustard, mixing and patting the whole thing down in the pan, and then ran the panful under the broiler for 10 mins. or until brown and slightly crusty.

Piquant and sophisticated - that is, for hash.