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Lamb Hash

1/2 of a small onion, minced
1 tablespoon of butter
1 tablespoon of all purpose flour
1 cup of lamb beef or chicken stock
1/2 cup of chopped celery
1 tablespoon of chopped parsley
2 cups of cold roast lamb, cut into 1/2 inch cubes
1 cup of boiled potatoes, cut into /2 inch cubes
Salt and pepper  

Sauté the onion in butter. Stir in the flour and cook slowly over low heat for 3 minutes, until light golden brown. Gradually stir in stock. Add celery and parsley and simmer, covered for 15 minutes. Make sure that lamb is free of gristle. Add lamb and potatoes. Season with salt and pepper. Heat to just below the boiling point. Serve with Pickled Prune Plums. Makes 4 servings
 

 

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