Without any formal catering college training, Oliver Dunne (born 1977) began his foray into the world of kitchens and restaurants as a Commis Chef at ...
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.