• 4servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 lamb shoulder chops

  2. 5-6 oz. uncooked weight

  3. 1 cup of good Irish ale (Be cautious of some American "beers" which say Irish Red they are lying!!)

  4. 3 cups of lamb or beef stock

  5. 2 med carrots

  6. 1 med yellow onion

  7. 1/3 oz. of fresh sage

  8. salt and black pepper

  9. olive oil

  10. 2 bunches of scallions (chopped small)

  11. 1/3 cup of fresh parsley (chopped roughly)

  12. 1/4 cup of fresh mint (chopped roughly)

  13. 12 cloves of garlic (thinly sliced)

  14. 4 tbls. of butter

  15. --POTATOES--

  16. 1 1/4 lbs. of Yukon gold type potatoes (firm)

  17. 1 1/2 lbs. of Norgold Russet type potatoes (softer)

  18. 1 cup of flour

  19. 1 cup of very sharp Irish cheddar

  20. Fresh thyme and parsley (chopped)

  21. salt

  22. Coarse cracked black pepper

  23. 1/4 cup of melted butter

  24. lard or bacon fat to fry

Instructions Jump to Ingredients ↑

  1. FOR THE LAMB: Cut the carrots and onion roughly. Season the chops with salt and pepper. In a deep skillet with an accompanying lid, heat some olive oil and sear the lamb very well on both sides add the onion and carrot and cook a few minutes longer.

  2. Pour in the ale and the stock. Add the sage and reduce the heat to a very slow simmer. Cover tightly and cook until the liquid in that same skillet is almost gone.

  3. While the lamb was cooking you should have sautéed the scallions and garlic cloves in the butter and when lightly browned put in the herbs and cook only a minute. Season with salt and pepper and if you wish a drop of good mustard or a squeeze of lemon.

  4. Remove the lamb chops from the pan and spread some of this mixture over each one, two for each serving with a quarter slice of the following:

  5. FOR THE SPUDS: Peel the Russets and chop them to be boiled until very soft. Cut the Yukons with the peels intact in half and then into 1/3 of an inch slices. Boil them until tender but still retaining enough firmness to keep shape. Drain and cool these at once. The russets should be mashed while hot.

  6. Massage the flour into the mashed potatoes along with the herbs, butter salt and pepper. This being done, carefully incorporate the sliced potatoes in. Form the whole thing into a circle about an inch thick. Chill it for an hour and cut it fourth-wise.

  7. Fry it in the lard or fat until golden brown. Flip it and cook for 3-4 minutes. Spread the cheese over the top and set it beneath a broiler to brown further.

  8. FOR THE GREENS: A simple and very lightly buttered sauté of turnip greens and kale to which may be added some thinly shaved carrot or turnips and ever so simply seasoned.


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