Lunchbreak: Autre Monde chef Dan Pancake makes lamb hash with fried or poached eggs

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Dan Pancake

Autre Monde
6727 W. Roosevelt Road
(708) 775-8122

Lamb Hash with Fried or Poached Eggs


4 lb boneless lamb leg
1 Tbs ground black pepper
1 Tbs smoked paprika
1 Tbs ground coriander
1 22 oz can San Marzano tomatoes, stewed, whole
4 large sprigs fresh rosemary
6 large garlic cloves, sliced
3 Tbs olive oil
1 1/2 tsp Kosher salt
1 cup applewood chips


2 russet potatoes, medium, baked and cooled
8 whole eggs
4 oz extra virgin olive oil
Kosher salt and ground pepper, to taste

Begin by seasoning the lamb leg with the pepper, paprika, and coriander. Allow to come to room temperature before cooking. Preheat the oven to 325 degrees F. Add the Applewood chips to the smoker (or a covered grill, which will also work) and smoke the lamb leg for approximately one hour. The grill or smoker should be covered, and the temperature should not exceed 275 degrees F. While the lamb is smoking, heat a roasting pan just large enough to accommodate the lamb and tomatoes to medium heat. Add the olive oil and sauté the garlic and rosemary until the garlic begins to get golden brown. Add the tomatoes to the pan, add the salt, and bring to a simmer. Add the lamb to the roasting pan, cover tightly with foil, and roast in the oven until the internal temperature reaches 195 degrees F (approximately 2-3 hours). Remove from the oven and let cool. To make the hash, first “pull” the cooled lamb (using two large forks, or your fingers) in the tomato sauce, and mix it all together. Locate and discard the rosemary stems. Heat a large (preferably non-stick) sauté pan over medium heat. Peel the potatoes, and grate them on the medium face of a box grater. Add 2-3 Tablespoons of extra virgin olive oil to the sauté pan, and add the potatoes to the pan. Sprinkle the potatoes with kosher salt and cracked black pepper, add an additional tablespoon of olive oil to the potatoes, and stir so they don’t stick. Add the Lamb mixture to the potatoes, and heat until the moisture begins to evaporate, and the mixture begins to “crisp” up. Divide the hash onto warm plates and reserve. Wipe the pan out, add one teaspoon of olive oil to the pan for each egg fried. Top each portion of Hash with the olive oil fried egg, and serve warm.  You can also poach eggs and top the hash with a warm poached egg.

If you do not have access to a covered grill or smoker, doubling the smoked paprika and using fire-roasted canned tomatoes will add the right amount of smoke.

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