Lamb Shoulder Hash with Poached Duck Eggs and Raclette Sauce

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Northern Michigan Recipe: Lamb shoulder hash, poached duck eggs and raclette sauce. Mission Table chef Paul Olson creates a farmer's market inspired brunch. One day early this spring while perusing Traverse City's farmers market inside the Grand Traverse Commons, Paul Olson spotted fat, fresh duck eggs. Olson, chef and general manager at Mission Table restaurant in Traverse City, already had Northern Michigan spring lamb on his mind, and well, some grated potatoes would pull the two together nicely … The upshot of that market day was this recipe for a deliciously relaxed weekend brunch. Olson and his wife, Barbara, liked it so much, the high-end hash ended up on the Easter brunch menu at Mission Table.

Ingredients

Lamb

2 pound lamb shoulder
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 tablespoon rendered Mangalitsa pork fat or substitute ordinary bacon fat
1/2 bottle cabernet franc

Hash

3 large russet potatoes, washed
1/2 cup wild leeks, sliced
1/2 cup celery or celery root diced small
1 tablespoon rendered Mangalitsa fat or bacon fat
1 1/2 teaspoons olive oil (or rendered Mangalitsa or bacon fat)
2 teaspoons fresh thyme washed and picked
2 teaspoons fresh rosemary washed and chopped
1 teaspoon Worcestershire sauce
Dash Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Sauce

1 tablespoon butter
1 tablespoon white onion or leek, minced
1 tablespoon all purpose flour
1/2 cup dry riesling
1 cup milk
Pinch kosher salt
2/3 cup raclette, shredded

Eggs

4–5 duck eggs
1 quart water brought to just below a simmer
2 tablespoons white vinegar
Pinch kosher salt

Directions

Lamb Season lamb shoulder with salt and pepper and sear on all sides in fat. Add cabernet franc and roast in 300° oven for 2 to 3 hours until tender to the fork. Allow to rest 30 minutes. Pull meat and set aside. Hash Bake potatoes at 350° for 50 minutes. Cool and shred on box grater into mixing bowl. Sauté leeks and celery on low heat until soft in rendered pork or bacon fat. Add to potatoes. Add herbs, Worcestershire, Tabasco, salt and pepper. Add pulled lamb to potatoes and mix together. Warm a Teflon omelet pan over medium heat and add olive oil or rendered fat to pan. Once hot add 1/5 hash mixture to pan and sauté gently until warm, push hash to one side with rubber spatula and press into half moon shape allow to cook 2 minutes on low heat and transfer pan to 350° oven. Let cook in oven about 5 minutes until heated through, remove from oven and invert on to sheet pan or cookie sheet, repeat with remaining hash, keep warm. Sauce Sauté onion in butter until soft, add flour and make roux. Cook over low heat 1 minute, add wine and cook 1 minute. Add milk and whisk over low heat until smooth and flour taste is cooked out. Add salt and raclette and whisk until smooth, keep warm. Eggs Crack eggs 2–3 at a time into water (with vinegar and pinch of salt) that is just below a simmer. Poach until whites set up. Remove with slotted spoon and drain. Assemble hash on plate, top with poached egg and spoon sauce over the top. Enjoy with dry riesling or remaining cabernet franc.