Irish Stout Lamb Loin with Colcannon
D'Artagnan | Yield: 4
This hearty lamb recipe is rich and satisfying, perfect for Sunday dinner.
- 4 russet potatoes, peeled
- ½ head of cabbage
- 4 slices of bacon, cut into lardons
- 4 tablespoons butter
- ¼ cup milk
- Salt & pepper, to taste
- 2 boneless lamb loins
- 1 medium yellow onion, diced
- 2 tablespoons Oil
- 3 carrots, sliced
- ½ bottle Guinness Stout
- ¼ cup duck and veal demi-glace
- Water, as needed
- Make the colcannon: Shave the cabbage into chiffonade by slicing thinly across the leaves.
- Place the bacon lardons in a large pan over medium heat. Cook until starting to crisp and brown a little. Pour off all but 2 tbs of fat. Add the cabbage and cook stirring occasionally until the cabbage is soft about 5 – 7 minutes. Set aside.
- Cut the potatoes into large equal sized chunks and place in a pot of salted water. Bring to a boil and let cook until soft. Drain, add the 4 tbs butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning. Keep warm.
- Season the Lamb with salt and pepper.
- Add oil to hot pan over medium high heat. Place loins in the pan and cook undisturbed for 5 minutes. Turn over and cook on the other side for 5 more minutes for medium rare.
- Remove the Lamb and set aside to rest.
- Add the onions and carrots and sauté for a minute and then deglaze with the Guinness and demi-glace. Bring to a boil and cook down until reduced by half.
- Slice loins into medallions. Spoon Colcannon into the middle of each plate. Arrange the meat around the potatoes and then drizzle the pan sauce around the plate.