Brown and drain the lamb in a little olive oil. Add the grated onion, grated carrot and garlic and cook for 4 minutes. Add the tomato paste, worsteshire sauce, Rosemary and thyme and cook for 2 minutes. Add the red wine and cook down over low heat for 10 minutes. Add the chicken stock and cook down for 10 minutes to concentrate the flavors. Season with sea salt and fresh ground pepper.
When the potatoes are finished boiling, drain, add sea salt and ground pepper to taste. Add the egg yokes and grated Parmesan and mash.
Put the meat in the bottom of a baking pan and top with the potatoes. Add the balance of the Parmesan cheese, s sprinkle of fresh ground pepper and bake for 20 minutes.
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|Serving Size: 1 Serving (1839g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 775 (47%)|
|Amt Per Serving||% DV|
|Total Fat 86.1g||115 %|
|Saturated Fat 38.5g||193 %|
|Monounsaturated Fat 33.1g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 893.6mg||275 %|
|Sodium 4393.7mg||152 %|
|Potassium 3828.7mg||101 %|
|Total Carbohydrate 115.5g||34 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 99.4g|
|Protein 85.6g||122 %|
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Calories per serving: 1655
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