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Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes (Rachael Ray) Recipe

Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes (Rachael Ray) Recipe

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Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes (Rachael Ray)

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Ingredients:

Serving

2 tbsp butter
1 lb packaged baby carrots
1 rutabaga, peeled and diced
1 onion, diced
salt and pepper
2 cups chicken or vegetable stock
8 loin lamb chops
salt and freshly ground black pepper
4 medium to large all-purpose potatoes , such as russet, peeled and cut into chunks
coarse salt , for boiling water
2 cups chicken or vegetable stock
1 head dark curly kale, chopped
2 tbsp butter
3/4 cup whole milk , eyeball it
1/4 tsp ground nutmeg, fresh or grated
1 tsp ground thyme
2 scallions, sliced
a handful of fresh parsley, chopped
prepared, store bought irish soda bread or brown bread, warmed, for passing at table
sweet butter, softened , for the bread

Directions:

For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.
Preheat broiler to high for lamb.
Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.
Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.
Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.
In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.
Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1394 Kcal (5836 kJ)
Calories from fat	790.61 Kcal
		% Daily Value*
Total Fat	87.85g	135%
Cholesterol	355.29mg	118%
Sodium	336.93mg	14%
Potassium	2098.12mg	45%
Total Carbs	67.17g	22%
Sugars	27.11g	108%
Dietary Fiber	11.16g	45%
Protein	80.45g	161%
Vitamin C	57.3mg	95%
Vitamin A	1.3mg	43%
Iron	8.2mg	46%
Calcium	258.1mg	26%

Amount Per 100 g
Calories	152.86 Kcal (640 kJ)
Calories from fat	86.69 Kcal
		% Daily Value*
Total Fat	9.63g	135%
Cholesterol	38.96mg	118%
Sodium	36.95mg	14%
Potassium	230.07mg	45%
Total Carbs	7.37g	22%
Sugars	2.97g	108%
Dietary Fiber	1.22g	45%
Protein	8.82g	161%
Vitamin C	6.3mg	95%
Vitamin A	0.1mg	43%
Iron	0.9mg	46%
Calcium	28.3mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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