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Colcannon with lamb chops & orange caper sauce
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This Irish classic is a winning way to use up leftover mash, even more so when paired with lamb chops and a zesty sauce. If you have rosemary in your garden (or in a pack at the bottom of your fridge), add a washed sprig to the lamb chops as they cook.
2 oranges, scrubbed, zested and halved
1 tbsp olive oil
½ small Savoy cabbage (about 300g), cored and finely shredded
4 lamb chops
About 800g leftover mash
½ bunch salad onions, finely sliced
3 tbsp nonpareille capers
2 cloves garlic, crushed
30g unsalted butter
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.
Typical values per serving:
This recipe was first published in Fri Feb 04 11:13:00 GMT 2022.