Lamb bone loin with side dish braised rutabaga and colcannon

Lamb on the bone with a side dish of stewed rutabaga and Kolkannon – a detailed recipe for cooking. Share with friends: Time: 40 minutes Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 8 natural mutton bone cutlets (back, lower back)
• Salt and ground black pepper
• Mint for decoration

Vegetable stew:

• 450 gr (1 pack) of young carrots
• 1 rutabaga peeled and sliced
• 1 diced onion head
• 2 tbsp. chicken or vegetable stock
• 2 tbsp. l (30 gr.) Butter

Kolkannon (mashed potatoes with kale):

• 4 peeled and cut large potato tubers
• 1 head of chopped dark kale kale
• Coarse Salt
• 2 tbsp. chicken or vegetable stock
• 2 tbsp. l (30 gr.) Butter
• 3/4 Art. milk
• 1/4 tsp ground nutmeg
• 1 tsp ground thyme
• 2 chopped stalks of green onions
• A handful of chopped fresh parsley
• A few slices of soda bread to serve
• Softened Sweet Butter Bread

Recipes with similar ingredients: lamb, mashed potatoes, kale, potatoes, carrots, onions, nutmeg, thyme, mint, parsley, milk, swede, soda bread

Recipe preparation:

1. For stewed vegetables: On medium or medium high heat. Preheat the pan with the lid. Put butter, carrots, swede and onion. Fry for 5 minutes, stirring frequently. Add the broth bring to a boil, reduce heat and cover the pan with a lid. Stew vegetables for 15 minutes. to softness. Remove from heat. Boil potatoes. within 15 minutes in salted water. Drain, put potatoes back into a hot pot and crush. Bring the broth to a boil. Cut the leaves of the kale, discarding the hard stems. Add the cabbage to the broth and cover. Stew 10-12 min
2. Preheat the grill in the oven. Put each lamb loin under the grill at a distance of 15-20 cm. and cook 5 min each from each side. Take them out of the oven, salt and pepper on both sides. Let the meat rest for 3-5 minutes.
3. Melt butter in a large skillet over medium heat and add milk. Season with nutmeg and thyme and add in a pan green onions. Using a slotted spoon, transfer the cabbage from the broth to a mixture of milk and butter. Add 1/2 tbsp. decoction. Put mashed potatoes to milk and cabbage and mix until smooth cream mixture, 1-2 minutes Add parsley, salt and pepper over to taste. Serve the lamb loin with vegetables and colcannon, decorating mint leaves. Preheat the bread with soft butter. Bread will be a great snack or the end of your holiday the meal.