• 2 lamb racks
  • 4 large carrots
  • bunch of spring onions
  • head of kale
  • 1 kg new season potatoes
  • 100 ml cream
  • 100 g butter
  • 1 tblsp chopped rosemary
  • 100 ml lamb stock/gravy
  • 1 tsp honey


  • Cut each lamb rack into 4 cutlets, season and cook in a hot frying pan for 3-4 minutes either side until medium.
  • Boil the potatoes in salted water, when cooked mash lightly leaving a few lumps.
  • Quickly sauté the chopped spring onions in some butter and add to the potatoes, followed by the Kale add the remaining butter and cream and keep warm until serving.
  • For the carrots, peel and cut each carrot in half length ways. In a hot frying pan add a little oil and lightly brown the carrots, drizzle over the honey then transfer to a hot oven on 200°C until cooked through.
  • When cooked remove them from the oven and add 1tbls of butter to glaze the carrots.
  • To serve spoon the colcannon into the centre of each plate, rest the cutlets on the colcannon and two of the halved carrots.
  • Finish with the lamb sauce infused with the rosemary.