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Lamb Hash

Yield 6 cups


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes