Rosemary Roasted Leg of Lamb with Mint Relish Recipe - California Lamb

Ground Lamb Breakfast Hash

Recipe by Chef Laura Kenny, Real Food Catering

Serves: 4

Rosemary Roasted Leg of Lamb with Sundried Tomato and Mint Relish


  • Using a medium pot, cook potatoes in boiling salted water until fork tender.
  • Cool slightly, then smash into bite-sized pieces and set aside.
  • Heat oil in a large skillet over medium heat
  • Add ground lamb, onion and jalapeno pepper and cook for 10 minutes. The meat should be fully browned.
  • Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes.
  • Remove from pan.
  • Heat butter and oil in the lamb pan and add potatoes.
  • Cook 3-4 minutes, until slightly browned.
  • Add lamb mixture to potatoes and stir to combine.
  • Season to taste with salt and pepper.
  • In a non-stick pan, heat butter and fry eggs to desired doneness. Top hash with eggs and garnish with fresh rosemary.


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3 russet potatoes
1 tablespoon oil
1 pound ground lamb
1 yellow onion, diced
1 jalapeno pepper, diced
1 tablespoon garlic, minced
2 teaspoons rosemary, chopped
Salt and pepper to taste
4 eggs
1 tablespoon butter
Salt and pepper to taste

Appetizers, Brunch
breakfast, ground lamb, hash