Stout-glazed lamb and corn colcannon

By DNA Dinners
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


Corn colcannon:

  • 1/4 cup (60 milliliters) butter, divided
  • 2 cups (470 milliliters) kale
  • 2 cups (470 milliliters) green cabbage, cut into ½-inch squares
  • 3 garlic cloves, minced
  • 4 cups (950 milliliters) whole milk
  • 1 cup (240 milliliters) white corn flour
  • Salt and pepper


  • 3 x 300-350 gram lamb loins, trimmed
  • 2 tablespoons (30 milliliters) vegetable oil
  • 2 1/4 cups (530 milliliters) Irish stout, divided
  • 1/3 cup (80 milliliters) cane sugar
  • 2 tablespoons (30 milliliters) butter
  • Salt and pepper


  • 2 cups (470 milliliters) chopped parsley
  • 2 tablespoons (30 milliliters) chopped rosemary
  • 3 tablespoons (45 milliliters) chopped sage
  • 3 garlic cloves, chopped
  • 1/4 cup (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) malt vinegar
  • Salt and pepper

Special equipment:

  • 7.5 centimeter circular food ring/cutter


  1. Preheat oven to 400 F (205 C).
  2. For the chimichurri, place parsley, rosemary, sage, garlic, and olive oil in food processor. Pulse until you have a bright green paste. Transfer contents to a small bowl. Season with salt and pepper. Add vinegar and stir in. Reserve in refrigerator.  
  3. For the corn colcannon, heat  two tablespoons (30 milliliters) of the butter in a large skillet over medium heat. Add kale and cabbage and cook for seven to eight mins, or until soft. Add garlic and cook for one minute. Add milk and bring to a simmer. Season with salt and pepper. Slowly add corn flour, mixing constantly. Once the mixture starts to thicken, stop adding flour, and continue cooking for three to four minutes, until it resembles the texture of mashed potatoes. Remove from heat and mix in remaining butter.
  4. For the lamb, season loins with salt and pepper. Add vegetable oil to a cast-iron skillet and heat over medium-high until very hot. Place lamb in hot oil. Sear for two minutes on each side, or until browned. Remove from pan and reserve.
  5. Remove excess oil from pan. Add two cups (470 milliliters) stout to deglaze. Add cane sugar and stir. Bring to a simmer. Reduce by about half, roughly three to four minutes. Season with salt. Add lamb loin back in. Transfer skillet to oven.
  6. Cook in oven for five to six minutes, then remove. Take lamb out of pan and set aside. Add remaining stout and the butter to pan and stir vigorously until combined.
  7. Let meat rest for three to four minutes, then slice into 1.25 centimeter medallions. Using a the circular food ring, place mold in centre of plate, then place corn colcannon in food ring so it is 3.75 centimeters high on plate. Fan out four or five slices of lamb over the top. Drizzle glaze over meat. Top with a generous dollop of chimichurri. 

Watch DNA Dinners