Recipe – Aussie Select Lamb Prime Rib Hash with Hasselback Potatoes, Pickled Fresnos, Roasted Cremini and Jalapeño Chimichurri

Aussie Select Lamb Prime Rib Hash with Hasselback Potatoes, Pickled Fresnos, Roasted Cremini and Jalapeño Chimichurri

INGREDIENTS DIRECTIONS

Hasselback Potatoes:

· 20 med red and yellow potatoes

· As needed olive oil

· As needed salt and pepper

Candied Aussie Select Lamb Prime Rib:

· 1 lb large dice Aussie Select Lamb Prime Rib

· ½ c brown sugar

· 1 tsp red chile flakes

· 1 tsp cayenne pepper

· 1 tsp cracked black pepper

Roasted Cremini Mushrooms:

· 1 lb cremini mushrooms, wiped clean

· 1 Tbsp extra-virgin olive oil

· 1 tsp minced garlic

· 1 tsp kosher salt

· 1 tsp fine ground black pepper

· 1 Tbsp chopped mixed herbs (rosemary, oregano, parsley, thyme)

Pickled Fresno Chiles:

· 2 c dill pickle brine

· 1 Tbsp white sugar

· 1 Tbsp apple cider vinegar

· ½ lb red Fresno chiles, thinly sliced

Jalapeño Chimichurri:

· 1 c basil pesto

· ½ c chopped parsley

· 1 Tbsp dried oregano

· 1 Tbsp apple cider vinegar

· 1 Tbsp minced garlic

· 2 Tbsp minced charred jalapeños

· 1 Tbsp red chile flakes

· ½ c extra-virgin olive oil

Plating:

· 5 Hasselback Potatoes

· 1 c Candied Aussie Select Lamb Prime Rib

· 1 c Roasted Cremini Mushrooms

· 3 ea eggs

· 2 oz Pickled Fresno Chiles

· 4 oz Jalapeño Chimichurri

· Grilled sourdough (optional)

Hasselback Potatoes:
1. Preheat the oven to 450°F.
2. Place each potato between 2 chopsticks and slice it crosswise into thin slices, leaving ¼ in at one end intact.
3. Place the potatoes on a baking sheet and season heavily with olive oil, salt and black pepper. Bake for 45–50 minutes, until tender and crisp.
4. Set aside to cool.
Candied Lamb Prime Rib:
1. In a small bowl, mix the lamb with the remaining ingredients until the lamb is completely coated. Spread the lamb and marinade in a skillet.
2. Roast in a 450°F oven for 5 minutes, until slightly crisp.
3. Remove from the oven and immediately cool down the lamb to use later for service.
Roasted Cremini Mushrooms:
1. In a mixing bowl, gently toss the mushrooms with the remaining ingredients to coat. Spread the mushrooms on a lined baking sheet.
2. Roast in a 400°F oven for 10 minutes, until browned.
3. Remove from the oven and cool down for service.
Pickled Fresno Chiles:
1. Bring the pickle brine to a simmer over medium heat.
2. Remove from the heat and add the sugar and vinegar.
3. Pour over the chiles in a heatproof container while still hot. Refrigerate and chill for at least 12 hours. Use for up to 5 days.
Jalapeño Chimichurri:
1. Place all ingredients in a food processor.
2. Pulse 3–4 times, until all ingredients combine into a saucy consistency.
3. Cover and refrigerate for 1 hour to blend the flavors. Use within 48 hours.
Plating:
1. For each serving, place a large cast-iron skillet in a wood-fired oven or over a grill to pre-heat the pan.
2. Reheat the Hasselback Potatoes in a 450°F oven until hot and crisp.
3. Using a small saute pan, sear the Candied Lamb Prime Rib 1–2 minutes.
4. Add the Roasted Cremini Mushrooms and saute until hot, 2 additional minutes.
5. At the same time, cook 3 eggs in a nontick skillet to sunny-side up. Slide them into the middle of the preheated cast-iron skillet.
6. Place the reheated potatoes around the outside of the eggs haphazardly.
7. Nestle all of the hot lamb prime rib and mushrooms in between each hasselback potato around the eggs.
8. Sprinkle with the Pickled Fresno Chiles and drizzle the Jalapeño Chimichurri over the top of the potatoes and hash.
9. Serve with a side of grilled sourdough if requested.