Recipe - Lamb Hash Lyonnaise

One half cup Onions; minced
2 tablespoon Butter or margarine
1 cup Tomato sauce; canned
1 cup Lamb gravy; (leftover)
1 tablespoon Chopped parsley
One half teaspoon Salt
One half teaspoon Pepper
1/8 teaspoon Marjoram
1/8 teaspoon Tarragon
1/8 teaspoon Dill
1/8 teaspoon Thyme
1/8 teaspoon Garlic powder
3 Cooked lamb; (leftovers)

Recipe by: Howard Mann howard.mann@DEEPCOVE.COM Saute the onions in the
butter until limp. Add the tomato sauce, gravy, par and seasonings and
simmer, covered, for 5 minutes. Put the lamb through the fine blade of a
meat grinder (food processor would probably do the trick) combine with the
above mixture. Blend well and transfer to a lightly oiled baking dish.

If the lamb mixture is not for immediate use,cover, cool, refrigerate and t
freeze. Store up to 1 month) Otherwise, put the dish in a 425 degree oven f
30 minutes while you make 2 cups of mashed potatoes. Remove the dish, reduc
the oven temperature to 350 degrees, top the lamb with the mashed potatoes,
sprinkle with about 2 tablespoons of grated Romano, Parmesan or Cheddar
cheese, return to the oven and bake for about 20 minutes.

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