Sage Lamb Chops With Kale Colcannon

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 3 eggs
• 2 tablespoons worcestershire sauce
• 4 -6 fresh sage leaves
• 1 1/2 cups dry breadcrumbs (seasoned or plain)
• 1/2 cup grated parmesan cheese
• 4 lamb chops
• salt and pepper
• 2 -4 tablespoons vegetable oil
• 4 cups kale, to taste
• 2 tablespoons butter
• 2 slices bacon, chopped
• 6 -8 green onions, thinly sliced
• 4 large russet potatoes, peeled and cubed
• 1/2 cup butter, cut into cubes

Recipe

• 1 put the flour on a flat plate. whisk together the eggs and worcestershire sauce in a bowl and, in a separate bowl, combine the sage, breadcrumbs and parmesan.
• 2 season chops lightly with salt and pepper. press a lamb chop into the flour, coating the meat evenly, then dip it in the egg mixture, then press firmly to coat in the crumb mix. repeat this process with all 4 lamb chops. transfer them to a plate and refrigerate until needed.
• 3 to make the colcannon, cook the kale in a large saucepan of boiling water for 5 minutes. drain well, chop finely and set aside.
• 4 put the 2 tablespoons of butter in a frying pan over medium heat. add the bacon and cook for 5 minutes, stirring occasionally until the bacon turns golden. add the green onions and cook for another 2 minutes. stir in the well drained kale and remove the pan from the heat.
• 5 put the potatoes in a large saucepan and cover with cold water. bring to the boil and cook for 20 minutes, until soft when pierced with a skewer but not breaking apart. drain the potatoes well and return then to the pan. add the cubed butter and mash. stir the kale mixture into the potatoes, adjust seasonings with salt and pepper, cover and keep warm while cooking the lamb.
• 6 heat the vegetable oil in a large frying pan over medium heat. when hot, add the lamb chops and cook for 6-7 minutes, so they gently sizzle in the oil and a golden crust forms. turn over the lamb chops and cook for 5 minutes on the other side. serve with a generous portion of the kale colcannon.