Lamb Hash

February 2, 2015
At Home with Friends


Lamb Hash

Before I made this I had never eaten lamb hash. I’d eaten brisket of beef hash, corned beef hash and even turkey hash. This was a total experiment. The idea came to me when I had leftovers from this exact leg of lamb recipe. The leg of lamb was so rich and loaded with flavors, I knew the hash would be amazing.

Most hash is made from whatever leftovers you have in the fridge. There is nothing wrong with using leftovers but sometimes you end up adding lots of fillers to stretch the meat or protein and you fry it all in butter to enhance the flavor.

In this case, the lamb is roasted to be used as the basis of the hash. Yes, the leg of lamb is cooked ahead and you can even serve it the night before with roasted potatoes. You will still have leftovers for hash. Since the lamb is still moist and flavorful, the hash is baked instead of pan fried. If necessary, it’s moistened with the pan drippings that are thinned with water or chicken stock.

As to the results of my experiment: Three of my guests were professional chefs. They had never eaten lamb hash. At the party, they asked for the recipe. I smiled and said, “Read the blog.”




EVENT: New Year’s Day Brunch

SERVES: 10-12 People


1 bone in leg of lamb (6-8 lbs)

1 tablespoon kosher salt

1 teaspoon ground black pepper

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon ground fennel

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon Hungarian paprika

3 cloves crushed garlic

2 cups prunes cut in quarters (soaked in warm water 20 minutes and drained) *

2 teaspoons Dijon mustard *

1/2 cup olive oil

Juice of 1 medium lemon


Instant read thermometer

Large roasting pan fitted with rack

Fat separation glass


1. In a small bowl, mix together salt, pepper, cloves, cardamom, fennel, cumin, cinnamon, ginger, paprika.

2. Using a blender, Vitamix or food processor, combine mixed spices and garlic with prunes, Dijon mustard, olive oil and lemon juice. Process to make thick wet paste.

3. If you buy an untrimmed leg of lamb, you need to remove the “fell” which is a very tough, thick outer layer. Trim the excess fat that is beneath the fell.

4. Make incisions 1”-long and 2”-deep all over the leg.

5. Spread the wet paste evenly over the lamb, coating it thoroughly. Let the lamb sit at room temperature 30-60 minutes. Transfer lamb fat side up to a large roasting pan fitted with a rack.

6. Roast the lamb for 20 minutes per pound (2 hours for 6-lb leg of lamb, 2 hours and 40 minutes for 8 lbs).

7. An instant read thermometer, inserted in the thickest part of the meat — not touching the bone — should read 145 for medium rare.

8. If you are using this for hash, remember it will be reheated; so it’s best to stay on the rare side. If serving as a roast, some people prefer lamb slightly pink but not rare.

9. Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm if serving as roast.

10. Pour pan juices into a fat separator or glass measuring cup. Spoon off excess fat. You can serve with sliced lamb or use to moisten lamb hash.

11. This may be fairly thick. It can be thinned with water to make a base for a gravy.

12. If not serving this as a roast, keep this to moisten the lamb hash.

* A NOTE: I buy the prunes and the Dijon mustard at Costco.



EVENT: New Year’s Day Brunch

SERVES: 10-12 People


5-6 cups cubed leg of lamb

3 cups cooked cubed potatoes

1 large onion chopped (approximately 1 1/2 – 2 cups onions)

2/3 cup chopped fresh cilantro

3 tablespoons olive oil

Salt and pepper to taste

1/2 cup chicken stock or water

Pan drippings from roasted leg of lamb

Chopped parsley


1. Saute onions in olive oil until wilted.

2. Combine cubed lamb, potatoes, cooked onions and cilantro in baking dish.

3. Correct for salt and pepper.

4. Moisten slightly with chicken stock or pan drippings thinned with chicken stock or water.

5. Bake covered at 375 degrees until heated thoroughly.

6. Top with fresh parsley.

A NOTE: You can prep this the day before. Store it tightly covered in refrigerator. Bring to room temperature before baking. Bake it morning of the party.


  1. Pingback: New Year’s Day Brunch Game Plan | At Home With Friends

  2. Pingback: New Year’s Day Brunch Menu | At Home With Friends

Leave a Reply

Required fields are marked *.