1 pound Aussie grassfed lamb shoulder or leftover braised lamb
Salt and pepper
10 cups beef stock and/or water
8 ounces fingerling potatoes
1 large shallot, sliced
4 cloves black garlic (see Note) or roasted garlic, smashed
8 ounces Roma tomatoes, diced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley, plus extra for garnish
Extra-virgin olive oil
Murray River pink salt or other coarse salt
4 eggs, soft poached
Preheat the oven to 350 degrees F.
Using leftover lamb? Dice it and bring it to room temperature.
If braising lamb: Heat a Dutch oven or heavy pot over high heat and add 1 tablespoon oil. Season the lamb with salt and pepper and lightly brown it on all sides. Pour in enough stock and/or water to submerge the meat. Cover the pot and put it in the oven. Braise the lamb until it is tender but not falling apart, about 2 hours. Remove the lamb from the liquid and cut it into large dice. Reserve the stock for another use.
Increase the oven temperature to 400 degrees F. Toss the potatoes with oil, salt, and pepper. Roast them until they are just tender, 15 to 20 minutes. Let them cool and cut them into 1-inch pieces. In a large pan, heat 2 teaspoons oil and sauté the shallots and garlic until fragrant. Add the potatoes, tomatoes and diced lamb. Season with salt and pepper, stir in the thyme and parsley and heat through.
In each bowl, arrange one-fourth of the hash. Sprinkle it with more parsley. Garnish with extra-virgin olive oil and Murray River salt. Top with a soft-poached egg.
*All cuts not available at all retailers