Stuffed Lamb Hash With Red Wine Sauce and Carrot Purée

Cut lamb to butterfly then pound with meat tenderizer to be ½ inch thickness.
Prepare mixing bowl, place butter, garlic, shallot, cilantro, mushroom, cumin, breads crumb and corn starch into the bowl to stir, add salt and mix well.
Boil spinach and carrots separately then cool down, Place carrots and water into the blender to make carrot puree and save into small sauce pan.
Spread stuffing on meat then spread spinach, roll it up.
Wrap with plastic film firmly and tighten, Rest in refrigerator 30 minutes.
Julienne green onion then mix to Simply Potatoes Shredded Hashbrowns. Add salt and squeeze water out.
Sprinkle flour on meat surface then egg wash, attach hash brown around meat.
Preheat oven to 400°F Heat large skillet on medium heat until smoke comes out.
Place canola oil into the skillet. Sear all side hashbrown carefully.
Cook in oven 15-20 minutes and golden brown outside. Baste several times during cooking.
Take out from oven, place on cookie sheet to be rest 15-20 minutes.
Place sugar into the sauce pan, heat on medium heat to make caramel.
Add red wine and reduce until ¼ then add beef stock.
Reduce until ¼, season with salt and pepper, add butter to stir well.
Slice meat and place on serving plate, serve with sauce and carrot puree.