Colcannon with lamb chops & orange caper sauce

1 Put a large frying pan over a medium- high heat. Add the orange halves, cut-side down and char for a couple of minutes; set aside to cool a little, then juice. Put the pan back on the heat, add the oil, then sauté the cabbage for 3-4 minutes until wilted. Tip onto a plate and set aside. Add the lamb chops to the pan, holding them fat-side down with tongs for about 4-5 minutes, until the fat is rendered and crispy; turn the chops and cook on each side for 4-5 minutes, until cooked to your liking. Transfer to a board to rest for 5 minutes. Pour off all but about 2 tbsp rendered fat from the pan.

2 Meanwhile, reheat the mash in a pan until piping hot and stir through the salad onions and wilted cabbage. While the lamb is resting, put the frying pan back over a medium-high heat, add the capers and fry for 1 minute, then add the orange juice and a splash of water. Add the garlic and the orange zest; allow to bubble for 1-2 minutes until reduced a little, then stir in the butter and season. Drizzle the orange caper sauce over the lamb chops and serve straight away with the colcannon.