Michele Bezue Confections in Grosse Pointe Park is offering a Mother's Day brunch that your mom will surely love.
This new cafe features both sweet and savory menu items. You must make a reservation for the Mother's Day brunch. You can do so here.
See the video player above for more information and how to make one of the brunch menu items!
Country Lamb Hash
This recipe is perfect for leftover lamb from dinner, but if you don't have any leftovers, here is a quick recipe for the lamb to do ahead of time.
LAMB MARINADE
1 tsp lemon zest
1 garlic clove, minced and mashed with 1/2 tsp salt
1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried, crumbled
1 tablespoon olive oil
1 lamb shoulder chop
Combine ingredients in a bowl. Rub the chop with marinade and let sit for 20 minutes. Broil for 4-5 mins each side for medium rare.
HASH
1 yukon gold potato, 1/2 inch dice (you can use red potato also, if you prefer)
1 small sweet potato, 1/2 inch dice
1 tablespoon butter
1 tablespoon olive oil
Lamb, 1/2 inch dice
1 small shallot, chopped
1/2 garlic clove, minced
6 rosemary leaves, minced or 1/4 tsp dried, crushed
1 small beet, quartered, roasted with olive oil, salt and pepper on 450 degrees for 25 minutes, 1/2 inch dice
1 tsp chopped tarragon
Saute potatoes in butter until they are tender, about 5-8 minutes. Remove from pan.
On high heat, saute lamb in olive oil until brown, about 2-3 minutes. Add shallots, garlic and rosemary. Saute for about another minute then add potatoes and beets.
Season with salt and pepper to taste. Plate hash then top with chopped tarragon. You can add poached or fried eggs here too.
