Broiled Lamb Chops With Braised Root Vegetables And Colcannon Creamy Kale And Potatoes Recipes

BROILED LAMB CHOPS WITH BRAISED ROOT VEGETABLES AND COLCANNON - CREAMY KALE AND POTATOES

Steps:

• For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.
• Preheat broiler to high for lamb.
• Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.
• Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.
• Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.
• In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. 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.
• 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.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

BROILED LAMB CHOP WITH BROILED NEW POTATOES

Steps:

• Boil the potatoes in lightly salted water for 5 minutes. Drain (don't peel), cut in half, and rub a little olive oil and salt over them. Rub salt, olive oil, and pepper over the chops, too, and arrange both the chops and the potatoes on a broiler pan. Slip them about 4 inches under a preheated broiler, and cook for 4 minutes, then turn and broil another 3 minutes. Meanwhile, make a paste of garlic and salt (see page 48) and spread it over the lamb chops after you take them out of the oven. Let rest for a minute or two while you chop some parsley. Sprinkle that over both the chops and the potatoes, and dig in. You're alone, so you can pick up the chop and nibble the meat close to the bone-it's always the best. Set aside any uneaten portions of lamb for Lamb and Lentils (recipe follows).
• Cook the chops on a grill. Timing depends on how hot your fire is, so check carefully. When the flesh springs back, it is done. Or use the instant-read thermometer. Lamb shouldn't be more than 125-130° for rare.