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