Lamb and Fennel Sausage Breakfast Hash with Toasted Steel Cut Oats

In a small heavy-bottomed saucepan, toast the dry steel cut oats over medium heat until they smell nutty and fragrant, about 3 minutes. Add a splash of water and cook until tender but chewy, about 20 minutes.

While the oats cook, heat a cast-iron skillet over medium-high heat. Add the diced lamb shoulder and sear until deeply browned and slightly crispy around the edges, about 6-8 minutes.

Toss in the finely diced fennel and a generous pinch of ground cumin. Sauté until the fennel is translucent and begins to caramelize, releasing its anise-like aroma.

Pour in the roasted heirloom tomato soup to deglaze the pan, scraping up all the savory browned bits from the bottom. Let the sauce simmer and reduce until it coats the lamb and fennel like a thick, savory ragu.

Fold the cooked steel cut oats directly into the pan to absorb the tomato-lamb juices.

Plate immediately in a shallow bowl. Serve hot, garnished with a few reserved fennel fronds for brightness and a drop of apple cider vinegar for a sharp finish.