Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes

Name: Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: European, Irish
Ingredients: 454 grams packaged baby carrots; 4 servings Prepared, store bought Irish soda bread or brown bread, warmed, for passing at table; 2 Tbsps butter; 4 servings Coarse salt, for boiling water; 0 teaspoons ground nutmeg, fresh or grated; 1 teaspoon ground thyme; 1 head dark curly kale, chopped; 8 loin lamb chops; 1 onion, diced; 1 handful A of fresh parsley, chopped; 4 to large all-purpose potatoes, such as Russet, peeled and cut into chunks; 1 rutabaga, peeled and diced; 4 servings Salt and pepper; 4 servings Salt and freshly ground black pepper; 2 scallions, sliced; 4 servings Sweet butter, softened, for the bread; 473 milliliters chicken or vegetable stock; 177 milliliters whole milk, eyeball it

Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes

You can never have too many main course recipes, so give Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes a try. This recipe covers 59% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 50g of protein, 79g of fat, and a total of 1182 calories. This recipe serves 4. Head to the store and pick up an of parsley, brown bread, loin lamb chops, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of European cuisine.

Instructions

Watch how to make this recipe.

Heat a skillet with a cover over medium to medium high heat.

Equipment you will use

Frying Pan

Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently.

Ingredients you will need

Rutabaga

Carrot

Butter

Onion

Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender.

Ingredients you will need

Vegetable

Stock

Remove from heat and set aside.

Preheat broiler to high for lamb.

Ingredients you will need

Lamb

Equipment you will use

Broiler

Boil potatoes for 15 minutes in salted water.

Ingredients you will need

Potato

Water

Drain potatoes and return them to the hot pot and mash.

Ingredients you will need

Potato

Equipment you will use

Pot

Heat stock or broth to a simmer. Chop kale tops, discarding tough stems.

Ingredients you will need

Stock

Kale

Add kale to broth and cover. Simmer 10 to 12 minutes.

Ingredients you will need

Broth

Kale

Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side.

Equipment you will use

Broiler

Remove from broiler and season chops with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Equipment you will use

Broiler

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.

Ingredients you will need

Green Onions

Butter

Nutmeg

Thyme

Milk

Equipment you will use

Frying Pan

Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid.

Ingredients you will need

Butter

Kale

Milk

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Salt And Pepper

Potato

Parsley

Kale

Milk

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

Ingredients you will need

Vegetable

Butter

Bread