Irish Stout Lamb Loin with Colcannon Recipe


Nutrition

Cal/Serving: 1,185
Daily Value: 59%
Servings: 6

High-Fiber, Low-Carb
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat84g130%
Saturated36g179%
Trans0g0%
Carbs57g19%
Fiber7g29%
Sugars8g0%
Protein48g95%
Cholesterol207mg69%
Sodium986mg41%
Calcium142mg14%
Magnesium129mg32%
Potassium1899mg54%
Iron7mg37%
Zinc7mg47%
Vitamin A5473IU109%
Vitamin C56mg93%
Thiamin (B1)1mg40%
Riboflavin (B2)1mg39%
Niacin (B3)19mg94%
Vitamin B61mg69%
Folic Acid (B9)131µg33%
Vitamin B125µg81%
Vitamin D1µg0%
Vitamin E2mg10%
Vitamin K93µg116%
Fatty acids, total monounsaturated35g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Irish Stout Lamb
D'Artagnan

This hearty lamb recipe is rich and satisfying, perfect for Sunday dinner.

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INGREDIENTS

Colcannon :

  • ½ head of cabbage
  • 4 russet potatoes, peeled
  • 4 slices of bacon, cut into lardons
  • 4 tablespoons butter
  • ¼ cup milk
  • Salt & pepper, to taste

The Lamb :

  • 2 boneless lamb loins
  • 1 medium yellow onion, diced
  • 2 tablespoons oil
  • 3 carrots, sliced
  • ½ bottle Guinness Stout
  • ¼ cup duck and veal demi-glace
  • water, as needed

DIRECTIONS

Colcannon :

Shave the cabbage into chiffonade by slicing thinly across the leaves.

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.
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 tbs butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning. Keep warm.
 

The Lamb :

Season the Lamb with salt and pepper.
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.
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.
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 Details

Servings: 6

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