Lamb hash lyonnaise

Yield: 4 Servings

Measure Ingredient
½ cup Onions; minced
2 tablespoons Butter or margarine
1 cup Tomato sauce; canned
1 cup Lamb gravy; (leftover)
1 tablespoon Chopped parsley
½ teaspoon Salt
½ teaspoon Pepper
⅛ teaspoon Marjoram
⅛ teaspoon Tarragon
⅛ teaspoon Dill
⅛ teaspoon Thyme
⅛ teaspoon Garlic powder
3 \N Cooked lamb; (leftovers)
\N 4 Servings.

Recipe by: Howard Mann <howard.mann@...> Saute the onions in the butter until limp. Add the tomato sauce, gravy, par and seasonings and simmer, covered, for 5 minutes. Put the lamb through the fine blade of a meat grinder (food processor would probably do the trick) combine with the above mixture. Blend well and transfer to a lightly oiled baking dish.

If the lamb mixture is not for immediate use,cover, cool, refrigerate and t freeze. Store up to 1 month) Otherwise, put the dish in a 425 degree oven f 30 minutes while you make 2 cups of mashed potatoes.

Remove the dish, reduc the oven temperature to 350 degrees, top the lamb with the mashed potatoes, sprinkle with about 2 tablespoons of grated Romano, Parmesan or Cheddar cheese, return to the oven and bake for about 20 minutes.

NOTES: We had a fair bit of roast lamb over after a family Easter dinner and thoug we would try a "Leftover" recipe. This is what we did and it made quite an acceptable dinner. The recipe below,which came from Hazel Meyer's Freezer Cook Book, just invites improvisation. (For instance, we had no lamb gravy and used some beef Oxo dissolved in hot water). This may have been done before on this List but, if not, perhaps we might get some postings on what do do with leftovers of various kinds of meat? The cook book we have has other leftover recipes and, if there is interest,we could post them from ti to time.

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