Lamb Hash

Oxmoor House
6 cups


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2 tablespoons butter or margarine
3 cups cooked roast lamb, cut into 1/2-inch cubes
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon savory
2 tablespoons all-purpose flour
1 (16-ounce) can tomatoes, undrained
6 potatoes, cut into 1-inch cubes
2 cups boiling water
Toast points


Melt butter in a large Dutch oven; add lamb, 1/2 teaspoon salt, pepper, garlic salt, and savory. Sauté over medium heat until lamb is browned.

Add flour; blend until smooth. Add tomatoes and potatoes. Cover; simmer 20 minutes over low heat. Add water; cover and cook 20 minutes. Add remaining salt; stir well. Serve over toast points.

Created date

February 2010