Lamb Hash

Tuesday April 10

As you can imagine, there was quite a bit of lamb left over from Sunday.  So we made the simple processor style of hash from the browned end.  But we used our new trick of cutting off the fat from the meat and using it to brown the onions; the potatoes were Yukon golds; and the liquid was chicken broth. 

There's still plenty of excellent rare lamb left, so we'll have to consider what to do with it.