Lamb Chops with Root Vegetables and Colcannon
Gorgeous grilled lamb with hearty root veg and Irish mash.
- Preparation Time15 mins
- Cooking Time25 mins
For the braised root vegetables
For the colcannon
For the lamb chops
2) Preheat grill to high for lamb.
3) Boil the potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.
4) Heat stock to a simmer. Chop the kale tops, discarding tough stems. Add the kale to the broth and cover. Simmer for 10 to 12 minutes.
5) Place the chops in a tray about 15-20cm from the grill and cook for 5 minutes on each side. Remove from the grill and season the chops with salt and pepper on both sides. Let the chops rest for 3 to 5 minutes.
6) In a large skillet over moderate heat, melt the butter and add the milk. Season with nutmeg and thyme and add the spring onions to the pan.
7) Transfer the kale from its cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 120ml of the cooking liquid. Add the mashed potatoes to the milk and kale and stir until combined and creamy, one or two minutes. Stir in the parsley and season with salt and pepper, to taste.
Serve the chops with vegetables and colcannon. Warm up Irish soda bread or brown bread and serve with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal.
Other recipes with kale
Bean-Kale Burgers with Sweet Potato Wedges
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Chicken Kale Caesar Salad Meal Kit
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Kale Citrus Salad
Chicken and chorizo romesco with spanish potatoes and kale
Cajun pork tenderloin with braised greens
Chicken and Chorizo Romesco with Spanish Potatoes and Kale
Italian winter greens with pear-walnut dressing
Colcannon (Irish potato salad)
Chicken Thighs with Kale
Andy's Duck Feijoada
Sardine Pistou and Chilli Kale Spaghetti
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Other recipes with carrot
Tom Aiken's Gravy
30 Minute Shepherd's Pie
Shaved Summer Vegetable Salad
Carrot, Date and Feta Salad
Edamame Veggie Burger
Chicken Summer Rolls
Sweet and Sour Couscous-Stuffed Peppers
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Shepherd's Pie with Cauliflower Mash
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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Ciabatta Stuffing with Chestnuts and Pancetta
Molasses-Glazed Rainbow Carrots
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