Loin Lamb Chops With Braised Root Vegetables And Colcannon Creamy Kale And Potatoes
|For braised root vegetables|
|Baby carrots||1 Pound (Packaged)|
|Rutabaga||1 Medium, peeled|
|Onion||1 Medium, diced|
|Chicken stock/Vegetable stock||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Lamb loin chops||8|
|All purpose potatoes||4 Large, peeled and cut into chunks (Such As Russet)|
|Curly kale||1 , trimmed of tough stems and chopped (Dark Head)|
|Whole milk||3⁄4 Cup (12 tbs) (Adjust Quantity As Needed)|
|Freshly grated nutmeg||1⁄4 Teaspoon, or ground|
|Ground thyme||1 Teaspoon|
|Flat leaf parsley||1⁄4 Cup (4 tbs), chopped (1 Handful)|
|Irish soda bread/Brown bread||1 , warmed (Store Bought / Prepared)|
1. Preheat a skillet with a cover to almost medium-high heat.
2. To the skillet add butter, carrots, rutabaga and onion and cook veggies, stirring frequently for 5 minutes.
3. Adding broth or stock reduce to a simmer with cover and cook for 15 minutes such that fork tender.
4. Add salt and pepper, to taste, remove from heat and set aside.
5. Preheat broiler to high for lamb, placing rack 6 to 8 inches from heat source.
6. In a separate pot, boil potatoes for 15 minutes in salted water.
7. Drain, return to the hot pot, mash and keep aside.
8. Returning broth to simmer, add kale, cover and simmer for 10 to 12 minutes.
9. In a broiler broil chops for 5 minutes on each side, remove, season them with salt and pepper on both sides and let them rest, 3 to 5 minutes.
10. In a large skillet over moderate heat, melt butter, add milk, season with nutmeg and thyme and add scaliions.
11. With a slotted spoon, transfer kale from broth to the milk.
12. To this pot, add mashed potatoes, stir for 2 to 3 minutes such that nice and creamy and thickened.
13. To serve adjust seasonings, to taste.
It is recommended to accompany Irish soda bread or brown bread with butter as a nice starter, side, or ending to this meal.