A very easy dish to enjoy on St. Patrick’s Day or any other day! I’m a big fan of Colcannon and think it would be an excellent accompaniment to the lamb.
Makes 2 Servings
4 lamb chops
For the Sauce:
1 Tbsp. unsalted butter
2 Tbsp. chopped shallots
2-3 Tbsp. Irish Whiskey
1/2 cup beet or lamb stock, homemade (see below) or purchased stock
1 Tbsp. tomato paste
Small bay leaf and chopped parsley
(Opt.) 1/4 cup or so heavy cream
Prepare the Lamb:
Season lamb with salt and pepper. Brown chops on both sides to how you like your lamb cooked, or see my meat cooking chart (see below). Keep warm and allow to rest, lightly covered with foil while preparing the sauce.
Add butter to the pan, add chopped shallots and sauté until softened. Pour in Irish Whiskey, bring to a boil for a minute or so, add 1/2 cup stock, tomato paste, bay leaf and some parsley. Reduce a for a minute or two to slightly thicken. If you wish to add a bit of luxury, you can add a bit of cream.
Serve the sauce with the chops.