Stuffed Lamb Hash With Red Wine Sauce and Carrot Pu

Name: Stuffed Lamb Hash With Red Wine Sauce and Carrot Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces leg of lamb, boneless and skinless; 4 cups Simply Potatoes Shredded Hash Browns; ⅛ cup green onion, chopped; ¼ 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; ½ cup mushroom, chopped; 2 tablespoons unsalted butter, soften; 1 teaspoon cumin; ½ cup breadcrumbs; 1 teaspoon cornstarch; ¼ teaspoon salt, for stuffing; 6 ounces spinach; 375 ml red wine, half bottle; ¼ cup sugar; 1 cup beef broth; ½ tablespoon butter

Servings: persons

24 ounces leg of lamb, boneless and skinless
4 cups Simply Potatoes Shredded Hash Browns
⅛ cup green onion, chopped
¼ 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
½ cup mushroom, chopped
2 tablespoons unsalted butter, soften
1 teaspoon cumin
½ cup breadcrumbs
1 teaspoon cornstarch
¼ teaspoon salt, for stuffing
6 ounces spinach
375 ml red wine, half bottle
¼ cup sugar
1 cup beef broth
½ tablespoon butter

1
Cut lamb to butterfly then pound with meat tenderizer to be 1/2 inch thickness.
2
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.
3
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.
4
Spread stuffing on meat then spread spinach, roll it up.
5
Wrap with plastic film firmly and tighten, Rest in refrigerator 30 minutes.
6
Julienne green onion then mix to Simply Potatoes Shredded Hashbrowns.
7
Add salt and squeeze water out.
8
Sprinkle flour on meat surface then egg wash, attach hash brown around meat.
9
Preheat oven to 400F Heat large skillet on medium heat until smoke comes out.
10
Place canola oil into the skillet.
11
Sear all side hashbrown carefully.
12
Cook in oven 15-20 minutes and golden brown outside.
13
Baste several times during cooking.
14
Take out from oven, place on cookie sheet to be rest 15-20 minutes.
15
Place sugar into the sauce pan, heat on medium heat to make caramel.
16
Add red wine and reduce until 1/4 then add beef stock.
17
Reduce until 1/4, season with salt and pepper, add butter to stir well.
18
Slice meat and place on serving plate, serve with sauce and carrot puree.

1066

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 24 ounces leg of lamb, boneless and skinless, 4 cups Simply Potatoes Shredded Hash Browns, ⅛ cup green onion, chopped, ¼ teaspoon salt, for hashbrowns, and more.

Yes, Stuffed Lamb Hash With Red Wine Sauce and Carrot Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Lamb Hash With Red Wine Sauce and Carrot Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions