Amazingly enough, her head is still that pointy.
Freshly ground black pepper
4 lamb shoulder chops (6 to 8 ounces each)
1 tablespoon olive oil
1 cup stout, such as Guinness
3 tablespoons packed brown sugar
Generously salt and pepper the lamb chops. Heat the oil over medium-high heat in a large skillet. Add the chops to the skillet and brown 3 minutes on each side. Remove the chops to a platter. Deglaze the pan with the stout, scraping up any browned bits. Stir in the brown sugar until it
dissolves. Return the chops to the sauce. Cover and simmer for 15 minutes. Turn and cook, covered, for another 15 minutes. Remove the lid and turn the heat to medium-high. Cook the sauce and chops for a final 8-10 minutes until the sauce is thick and syrupy and the chops are tender. Turn the chops to coat in the glaze every 2 minutes or so. Serve the chops on a bed of colcannon (recipe follows) and drizzle with the sauce.
(I will admit to cheating a little bit on this recipe. I did not use two pots. I put the potatoes in a large pot of water and when they were done enough, I simply added the cabbage in with them and cooked them the last . Such a cheater - I know! - R)
2 pounds potatoes, peeled and cut in quarters
6 tablespoons butter1/2 cup warm milk
3 cups cabbage, thinly sliced
Bring a large pot of salted water to a boil Add the potatoes and cook until soft, about 20 minutes. Drain. While the potatoes are cooking, bring a medium pot of salted water to boil and cook cabbage for 5 minutes Drain. Mash potatoes with the butter. Stir in the milk and cabbage. Salt and pepper to taste.