Bone-in lamb loin with braised rutabaga and colcannon
Votes: 1
Time: 40 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Bone-in lamb loin with stewed rutabaga and colcannon - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 natural lamb cutlets on the bone (back, loin)
- Salt and ground black pepper
- Mint, for decoration
Stewed vegetables:
- 450 g (1 pack) young carrots
- 1 rutabaga, peeled and cut into strips
- 1 diced onion
- 2 cups chicken or vegetable broth
- 2 tbsp (30 g) butter
Colcannon (mashed potatoes with kale):
- 4 large potatoes, peeled and cut into pieces
- 1 head dark curly kale, chopped
- Coarse salt for cooking
- 2 cups chicken or vegetable broth
- 2 tbsp (30 g) butter
- 3/4 cup milk
- 1/4 tsp ground nutmeg
- 1 teaspoon ground thyme
- 2 chopped green onion stalks
- A handful of chopped fresh parsley
- A few slices soda bread, for filing
- Softened sweet butter for bread
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Cooking the dish according to the recipe:
- For stewed vegetables: Heat a lidded skillet over medium-high heat. Add the butter, carrots, rutabaga, and onion. Cook for 5 minutes, stirring frequently. Add the broth, bring to a simmer, reduce the heat, and cover the skillet. Simmer for 15 minutes until the vegetables are tender. Remove from heat.
Boil the potatoes for 15 minutes in salted water. Drain, return the potatoes to the hot pan, and mash.
Bring the broth to a boil. Chop the kale leaves, discarding the tough stems. Add the kale to the broth and cover. Simmer for 10-12 minutes. - Preheat the oven to high heat. Place each lamb loin under the grill, 15-20 cm (6-8 inches) away from the grill, and cook for 5 minutes on each side. Remove from the oven, season with salt and pepper on both sides, and let rest for 3-5 minutes.
- In a large skillet over medium heat, melt the butter and add the milk. Season with nutmeg and thyme and add the green onions to the skillet. Using a slotted spoon, transfer the cabbage from the cooking liquid to the milk and butter mixture. Add 1/2 cup of the cooking liquid. Add the mashed potatoes to the milk and cabbage and stir until smooth and creamy, 1-2 minutes. Add the parsley and season with salt and pepper to taste.
Serve the lamb loin with vegetables and colcannon, garnished with mint leaves. Warm the bread with soft butter. This bread makes a great appetizer or end to your holiday meal.
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