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Broiled Lamb Chops With Braised Root Vegetables, Colcannon

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Braised Root Vegetables
2 tablespoons 30mlButter
1 lb 454g / 16ozPackaged baby carrots
1   Rutabaga - peeled, diced
1   Onion - diced
  Salt - to taste
  Freshly-ground black pepper - to taste
2 cups 474mlChicken or vegetable stock
8   Loin lamb chops
  Salt - to taste
  Freshly-ground black pepper - to taste
4   To large all-purpose potatoes - peeled, and (medium)
  Cut into chunks
  Coarse salt - for boiling water
2 cups 474mlChicken or vegetable stock
1   Dark curly kale - chopped
2 tablespoons 30mlButter
3/4 cup 177mlWhole milk
1/4 teaspoon 1.3mlFresh or grated nutmeg
1 teaspoon 5mlGround thyme
2   Scallions - sliced
  A handful of fresh parsley - chopped
  Prepared store-bought Irish soda bread or
  Brown bread - warmed, for passing
  At table
  Softened sweet butter - for the bread

Recipe Instructions

For braised vegetables: Heat a skillet with a cover over medium to medium-high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.

Preheat broiler to high for lamb.

Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.

Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.

Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.

In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.

Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. This makes a nice starter, side or ending to this meal.

This recipe yields 4 servings.

30 MINUTE MEALS with Rachael Ray - (Show # TM-1C31) - from the TV FOOD NETWORK


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