Ease of Preparation: Complex
Yield: 6 servings
Ingredients:
Corn Colcannon
¼ cup (60 ml) butter, divided
2 cups (470 ml) kale
2 cups (470 ml) green cabbage, cut into ½-inch squares
3 garlic cloves, minced
4 cups (950 ml) whole milk
1 cup (240 ml) white corn flour
Salt and pepper
Lamb
3 x 11-12 ounce (300-350 g) lamb loins, trimmed
2 tablespoons (30 ml) vegetable oil
2 ¼ cups (530 ml) Irish stout, divided
1/3 cup (80 ml) cane sugar
2 tablespoons (30 ml) butter
Salt and pepper
Chimichurri
2 cups (470 ml) chopped parsley
2 tablespoons (30 ml) chopped rosemary
3 tablespoons (45 ml) chopped sage
3 garlic cloves, chopped
¼ cup (60 ml) olive oil
2 tablespoons (30 ml) malt vinegar
Salt and pepper
Special Equipment
3-inch (7.5 cm) circular food ring/cutter
Method:
Preheat oven to 400 F (205 C).
For the chimichurri, place parsley, rosemary, sage, garlic, and olive oil in food processor. Pulse until you have a bright green paste. Transfer contents to a small bowl. Season with salt and pepper. Add vinegar and stir in. Reserve in refrigerator.
For the corn colcannon, heat 2 tablespoons (30 ml) of the butter in a large skillet over medium heat. Add kale and cabbage and cook for 7-8 mins, or until soft. Add garlic and cook for 1 min. Add milk and bring to a simmer. Season with salt and pepper. Slowly add corn flour, mixing constantly. Once the mixture starts to thicken, stop adding flour, and continue cooking for 3-4 minutes, until it resembles the texture of mashed potatoes. Remove from heat and mix in remaining butter.
For the lamb, season loins with salt and pepper. Add vegetable oil to a cast-iron skillet and heat over medium-high until very hot. Place lamb in hot oil. Sear for 2 mins on each side, or until browned. Remove from pan and reserve.
Remove excess oil from pan. Add 2 cups (470 ml) stout to deglaze. Add cane sugar and stir. Bring to a simmer. Reduce by about half, roughly 3-4 minutes. Season with salt. Add lamb loin back in. Transfer skillet to oven.
Cook in oven for 5-6 minutes, then remove. Take lamb out of pan and set aside. Add remaining stout and the butter to pan and stir vigorously until combined.
Let meat rest for 3-4 minutes, then slice into ½-inch (1.25 cm) medallions. Using a the circular food ring, place mold in centre of plate, then place corn colcannon in food ring so it is 1 ½-inch (3.75 cm) high on plate. Fan out 4 or 5 slices of lamb over the top. Drizzle glaze over meat. Top with a generous dollop of chimichurri.
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