CLASSIC LAMB CASSEROLE WITH COLCANNON MASH
Pair meltingly tender slow-roasted lamb shoulder with ‘colcannon’ Irish potato mash made with potatoes, greens, onion, butter and cream.
Preparation time 20 mins Cooking time 2 hours 30 mins Serves 4-6
1/4 cup plain flour
Sea-salt flakes and freshly ground black pepper, to season
1.5kg boneless lamb shoulder, 4cm pieces
1/4 cup extra virgin olive oil
200g streaky bacon, sliced
1 brown onion, chopped
2 carrots, peeled, chopped
2 stalks celery, chopped
4 cloves garlic, sliced
4 stalks rosemary, chopped
1 cup chicken stock
1 cup red wine
2 Tbsp seeded mustard
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
COLCANNON MASH
800g sebago potatoes, peeled and cut into large chunks
50g unsalted butter, chopped
4 green onions, thinly sliced
1 bunch kale, stems removed and shredded
150ml pure cream
STEP 1 Preheat oven to 200°C/180°C fan-forced. Put flour in a large bowl and season. Add lamb and toss to coat. Shake off excess flour and reserve. Heat 2 tablespoons of the oil in a flameproof, ovenproof casserole dish on high heat. Cook lamb in 2 batches, for 6-8 minutes, turning occasionally or until browned. Set aside on a plate and repeat with remaining lamb. Remove from the pan and set aside.
Add bacon to the pan and reduce heat to medium. Cook
