Behind the Recipes
Irish Stew Variation II by D'Artagnan
Makes 6 servings
INGREDIENTS:
2 boneless loin of lamb
1 medium yellow onion, diced
2 tablespoons oil
3 carrots, sliced
1/2 bottle Guinness Stout
1/4 cup duck and veal demi-glace water
salt and pepper
Colcannon -- recipe below
Colcannon
4 russet potatoes, peeled
½ head of cabbage
4 slices of bacon, cut into lardons
4 tbs butter
¼ cup milk
Salt and pepper
PREPARATION:
1. Season the Lamb with salt and pepper.
2. Add oil to hot pan over medium high heat. Place loins in the pan and cook undisturbed for 5 minutes. Turn over and cook on the other side for 5 more minutes for medium rare. Remove the Lamb and set aside to rest.
3. Add the onions and carrots and sauté for a minute and then deglaze with the Guinness and demi-glace. Bring to a boil and cook down until reduced by half.
Colcannon:
1. Cut the 1/2 head in half again. Shave the cabbage into chiffonade by slicing thinly across the leaves.
2. Place the bacon lardons in a large pan over medium heat. Cook until starting to crisp and brown a little. Pour off all but 2 tbs of fat. Add the cabbage and cook stirring occasionally until the cabbage is soft about 5 -- 7 minutes. Set aside.
3. Cut the potatoes into large equal sized chunks and place in a pot of salted water. Bring to a boil and let cook until soft. Drain, add the 4 tablespoons butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning.
Plating: Slice loins into medallions. Spoon Colcannon into the middle of each plate. Arrange the meat around the potatoes and then drizzle the pan sauce around the plate.
Recipe courtesy of D'Artagnan
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