Broiled Lamb Chops With Braised Root Vegetables, Colcannon Recipe
Servings: 4
Ingredients
- 2 Tbsp. butter
- 1 lb packaged baby carrots
- 1 x rutabaga peeled, diced
- 1 x onion diced Salt to taste Freshly-grnd black pepper to taste
- 2 c. chicken or possibly vegetable stock
- 8 x loin lamb chops Salt to taste Freshly-grnd black pepper to taste
- 4 med to large all-purpose potatoes peeled, and cut into chunks Coarse salt for boiling water
- 2 c. chicken or possibly vegetable stock
- 1 head dark curly kale minced
- 2 Tbsp. butter
- 3/4 c. whole lowfat milk
- 1/4 tsp fresh or possibly grated nutmeg
- 1 tsp grnd thyme
- 2 x scallions sliced A handful of fresh parsley minced Prepared store-bought Irish soda bread or possibly brown bread warmed, for passing at table Softened sweet butter for the bread
Directions
- For braised vegetables: Heat a skillet with a cover over medium to medium-high heat. Add in butter, carrots, rutabaga and onion. Cook veggies 5 min, stirring frequently. Add in broth or possibly stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 min or possibly till fork tender. Remove from heat and set aside.
- Preheat broiler to high for lamb.
- Boil potatoes for 15 min in salted water. Drain potatoes and return them to the warm pot and mash.
- Heat stock or possibly broth to a simmer. Chop kale tops, discarding tough stems. Add in kale to broth and cover. Simmer 10 to 12 min.
- Place chops about 6 to 8 inches from broiler and cook 5 min on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 min.
- In a large skillet over moderate heat heat butter and add in lowfat milk. Season with nutmeg and thyme and add in scallions to the pan. Remove kale from cooking liquid to the lowfat milk and butter mix using a slotted spoon. Stir in 1/2 c. of cooking liquid. Add in mashed potatoes to lowfat milk and kale and stir till combined and creamy, 1 or possibly 2 min. Stir in parsley and season with salt and pepper, to taste.
- Serve the chops along with vegetable colcannon. Hot up store-bought Irish soda bread or possibly brown bread with soft, unsweetened butter. This makes a nice starter, side or possibly ending to this meal.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 560 | |
| Calories from Fat 339 | 61% |
| Total Fat 37.89g | 47% |
| Saturated Fat 15.41g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 320mg | 13% |
| Potassium 977mg | 28% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 13.63g | 9% |
| Protein 33.66g | 54% |
