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
1
Watch how to make this recipe.
1
Heat a skillet with a cover over medium to medium high heat.
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
4
Remove from heat and set aside.
5
Preheat broiler to high for lamb.
Ingredients you will need
Lamb
Equipment you will use
Broiler
6
Boil potatoes for 15 minutes in salted water.
Ingredients you will need
Potato
Water
7
Drain potatoes and return them to the hot pot and mash.
Ingredients you will need
Potato
Equipment you will use
Pot
8
Heat stock or broth to a simmer. Chop kale tops, discarding tough stems.
Ingredients you will need
Stock
Kale
9
Add kale to broth and cover. Simmer 10 to 12 minutes.
Ingredients you will need
Broth
Kale
10
Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side.
Equipment you will use
Broiler
11
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
12
Let chops rest 3 to 5 minutes.
13
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
14
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
15
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
16
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.