You are here

St. Patrick's Day - Lamb Stew With Colcannon

TheAimlessCook's picture
This St. Patrick's Day lamb stew with colcannon recipe is hearty, rich and unbelievably delicious. The tender lamb is seared off and caramelized, creating a wonderful sauce that brings all the elements together. This stew is served with an Irish favorite called Colcannon. Rich and creamy mashed potatoes with sauteed kale and leeks, broiled to a golden finish. This is a recipe you must have in your regular arsenal.
Ingredients
For the stew
  Oil 2 Tablespoon
  Lamb shoulders 2 Pound, cubed
  Carrots 4 Large, chopped
  Leeks 2 Large, chopped (Only the whites used)
  Onion 1 Large, cut into wedges
  Chicken stock/Lamb stock 1 Liter
  Rosemary sprig 1 Medium
  Thyme 1⁄4 Teaspoon
  Salt and pepper To Taste
For the colcannon
  Potatoes 3 Large, cut into rough chunks
  Water 1 1⁄2 Cup (24 tbs) (As required to cover the potatoes while cooking)
  Kale 100 Gram, torn into small pieces
  Leeks 2 Large, chopped
  Unsalted butter 1⁄2 Cup (8 tbs), divided (For sauteing the kale and leeks+ Mixed with the mashed potatoes)
  Egg yolks 2 Medium
  Salt To Taste
Directions

MAKING
1. Take a heavy bottomed dutch oven or a cast iron skillet on high heat with a couple of tablespoons of oil and add the cubed lamb pieces in a single layer. Working in small batches, sear the lamb until they turn golden brown on both sides. Once done set it aside.
2. Meanwhile take a medium saucepan and put the potato chunks into it, cover with water and boil till fork tender.
3. While the potatoes are cooking, into the dutch oven, along with the fond left from browning the meat, add the onion and stir on medium heat till translucent. Then add the rest of the vegetables into the pot and stir for a couple of minutes.
4. Deglaze the pot by adding about 1 liter of chicken stock. Stir well to free all the fond from the bottom of the pot and turn the heat up to maximum and add a sprig of rosemary and some thyme.
5. Lastly add the lamb on top. Let it come to a boil, then reduce the heat to a medium, and let it simmer uncovered until the sauce is thickened and the carrots are done.
6. When the potatoes are done and are fork tender, strain them, and put them back into the saucepan and toss them in the heat form the pot til they turn fluffy. Put these potatoes into a large mixing bowl and set aside.
7. In a pan heated with a 1/4 cup of unsalted butter, saute the chopped leeks and kale pieces over medium heat until the vegetables are wilted. Set them aside.
8. When the potatoes are cooled, mash them really well with a 1/4 cup of butter. Add 2 egg yolks and a pinch of salt and mash well combining all the ingredients.
9. Add the sauteed leeks and kale mix to the mashed potato mix and combine well. Season with some salt and pepper.
10. Take a baking tray and lay out scoops of the mashed potato and vegetable mix on it and put it under the broiler until golden brown.

SERVING
11. Serve the Colcannon with the lamb stew ladled on top and garnished with parsley.

Things You Will Need
1. Baking tray

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Stew
Occasion: 
St Patricks Day
Ingredient: 
Lamb
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6
Planning for St.Patrick's Day dinner? Here, the chef is making something special for this occasion. Lamb stew with colcannon is hearty, rich and unbelievably delicious.

Rate It

Your rating: None
4.95
Average: 5 (4 votes)