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Lamb and colcannon

Colcannon is an Irish potato and cabbage dish, I stepped it up a bit with braised cabbage & carrots and a creamy pan sauce mixed into the mash.

Breakfast was Just bacon & egg

Lunch was Chicken Soup

Thawed lamb chops, potato, cabbage, and a carrot.
Dry the lamb chops and bring to room temp.
Peel and chop the potato.
Smash a clove of garlic.
Put potatoes and garlic in a pot of cold water. Bring to a boil
Season lamb with salt, pepper, garlic and onion powders.
Start lamb chops bone side down in cold pan – heat to medium.
Render and crisp the fat on the lamb, then turn onto one side.
Cut some thin slices from the cabbage.
Cut slices in half so you don’t have long strings of cabbage in the potatoes.
Peel and shred half a carrot … have a snack on the rest.
When the potatoes are soft, drain and return to pan.
When the lamb is done, remove from pan to rest.
Retain the seasoned lamb fat in the cast iron pan.
Add the carrots and cabbage to the lamb fat.
Cook until softened.
Mash the potatoes with a little bit of butter.
Splash a little milk into the pan and scrape up all the good brown bits from the pan,
Reduce and thicken the milk slightly off the heat.
Add the milk and veg into the potatoes. Look gravy!
Mix well.
Lamb chops and fauxcannon.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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