Irish Stout Lamb Loin With Colcannon Recipes

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IRISH STOUT LAMB LOIN WITH COLCANNON



Irish Stout Lamb Loin with Colcannon image

This hearty lamb recipe is rich and satisfying, perfect for Sunday dinner. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we've got you covered. Find all this and more on The Daily Meal's Easter Recipes & Menus Page.

Provided by DArtagnan Restaurant

Yield 6

Number Of Ingredients 13

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
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

Steps:

  • 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.

IRISH STEW WITH COLCANNON



Irish Stew With Colcannon image

Something inspired by our trip to Dublin. Colcannon is basically just a fancy word for mashed potatoes!

Provided by abigler_06

Categories     Stew

Time 1h10m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 14

2 lbs cooked corned beef (can be substituted for other cooked beef)
1 large carrot
1 large yellow onion
1 large baking potato
1 cup Guinness stout
4 cups water
2 beef bouillon cubes
1 tablespoon brown sugar
2 large baking potatoes
1 leek (can be substituted for 1 yellow onion)
1/4 cup sour cream
1/4 cup shredded cabbage (cooked)
1 teaspoon mustard seeds
1 teaspoon salt

Steps:

  • Cut the cooked beef into cubes, the carrots into slices, and the onion into wedges and set aside.
  • Cut the baking potato into cubes (can leave the peel on if it is a British potato).
  • Put the stout, the water, and the bouillon cubes into a large pot and set the temperature to high.
  • Place the carrots and the potato into the pot and let it boil for 15 minutes, stirring occasionally.
  • Turn the heat down to less than a simmer and add the onion and beef.
  • Add the brown sugar and blend.
  • Cook on low for at least 30 minutes covered, but longer is better as it gives a chance for the flavors to come together.
  • Colcannon:.
  • Boil and mash the two potatoes in a medium sized bowl.
  • Cut the leek into small pieces (or the onion) and saute with the cabbage until slightly wilted.
  • Combine the mashed potatoes and the leek/cabbage in the bowl.
  • Add the sour cream and blend everything together.
  • Add mustard seed and salt and mix.
  • Heat in oven or in microwave prior to serving with the stew.
  • For plating - Dish up the stew and put a large spoonful of colcannon in the middle.

Nutrition Facts : Calories 1061.1, Fat 46.6, SaturatedFat 16.2, Cholesterol 230.2, Sodium 3736.8, Carbohydrate 62.2, Fiber 3.7, Sugar 8.8, Protein 48.5

IRISH STOUT AND GARLIC MARINATED LAMB TENDERLOIN SKEWERS WITH HONEY DIPPING SAUCE



Irish Stout and Garlic Marinated Lamb Tenderloin Skewers with Honey Dipping Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

2 cups stout beer, such as Guinness Irish stout
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon toasted fennel seeds
1 tablespoon light brown sugar
1 tablespoon finely chopped fresh thyme
8 cloves garlic, chopped
2 pounds lamb tenderloin, cut into 1/2-inch cubes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Honey Dipping Sauce, for serving, recipe follows
1/2 cup clover honey
1/2 cup Dijon mustard
1/2 cup whole-grain mustard
1/4 cup prepared horseradish, drained
1/4 cup fresh mint leaves, finely chopped
1 tablespoon fennel seeds, lightly toasted and ground
Salt and freshly ground black pepper

Steps:

  • Whisk together the stout, 1/4 cup water, oil, soy sauce, fennel, sugar, thyme and garlic in a baking dish. Toss the lamb in the marinade to coat, and then cover and refrigerate at least 1 hour and up to 4 hours.
  • Preheat a grill or grill pan. Sprinkle the lamb with salt and pepper, and then thread 2 or 3 pieces onto each skewer so that the meat lays flat.
  • Grill the lamb until slightly charred and medium-rare, 2 minutes per side. Serve on a platter with the Honey Dipping Sauce on the side.
  • Whisk together with the honey, mustards, horseradish, mint and fennel seeds. Season with salt and pepper, and then cover and refrigerate at least 30 minutes to allow the flavors to meld.

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