To put this recipe in simple terms its griddled lamb chops, mashed potato and red wine gravy, with just a few simple tasty additions. I always find mashed potato is a simple way of sneaking in some of your 5 a day without really noticing. You can include so many vegetables into mash potato; carrots, swede, cabbage, parsnip, broccoli, squash, peas, grated courgette (need me to go on!). In this instance the cabbage and the peas gave the mash a whole different dimension, with extra flavours and textures. If the lamb chops and the red wine weren’t so dam delicious I think I could have just had a bowl of mash! The whole combination of this meal worked so great together that if you don’t like it then I will eat me hat!
For the Lamb Chops
– 4 lamb chops
– Juice of half a lemon
– 1 tsp rosemary
– 1 tsp mint
For the Pea Colcannon
– 390g peeled and sliced good mashing potatoes
– 150g white cabbage cut up into thin slices
– 1 tsp wholegrain mustard
– 30g butter
– 1 white onion, sliced
– 1 clove of garlic
– 50g peas
– Dash milk
– Salt and pepper
For the red wine Jus
– 300ml red wine
– 1 shallot, finely chopped
– 1 tbsp spoon olive oil
– 200ml beef stock
– 20g butter
Marinate the lamb chops in the herbs, lemon juice and a good twist of salt and pepper. Leave at room temperature while you prep and cook the rest of the ingredients
Bring the potatoes to boil in salty water and the steam the white cabbage over the top of it, for 10 minutes.
In the meantime make a start on the red wine jus by frying the shallot in the olive oil until soft. Add the red wine and bring to the boil. Leave on a slightly reduced heat until it had reduced by a half, this should take about 7-10 minutes
When the cabbage has softened, remove from the steam and fry in a frying pan with the onion and butter for about 7-10 minutes. Taste the potato; it will probably need another 5-10 minutes to soften once you have removed the cabbage. When it is cooked, strain and then return to the heat for a few seconds to get rid of the excess water
Once the red wine has reduced add the beef stock, and again, leave to reduce by half for another 7-10 minutes.
When the onions are cooked, add in the peas fry for 2 minutes. Mash the veg and onion mixture together with the milk and the salt and pepper until it is of a soft and smooth texture. If you need to cover and place in a warm oven until the other elements are ready to serve.
Heat a griddle pan to a high heat and fry the lamb chops for 2-3 minutes on each side, depending on how you like them.
Strain the red wine jus over a sieve and then stir in the butter until it has melted and the jus has a glossy sheen.
Serve the lamb chops on top of the colcannon with drizzle with the jus.