St. Patrick's Day - Lamb Stew with Colcannon
|For the stew|
|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|
|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|
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.
11. Serve the Colcannon with the lamb stew ladled on top and garnished with parsley.