Rachael Ray's Loin Lamb Chops with Braised Root Vegetables and Colcannon

2 tablespoons butter


1 pound packaged baby carrots ( I used regular and cut them)

1 rutabaga, peeled and diced

1 onion, diced
( I added 4 cloves garlic)

Salt and pepper

2 cups chicken or vegetable stock

8 loin lamb chops ( I used Frenched racks)

Salt and freshly ground black pepper

Colcannon:

4 medium to large all-purpose potatoes, such as Russet, peeled and cut into chunks

Coarse salt, for boiling water

2 cups chicken or vegetable stock

1 head dark curly kale, chopped ( I used a head of cabbage)

2 tablespoons butter

3/4 cup whole milk, eyeball it

1/4 teaspoon ground nutmeg, fresh or grated ( I omitted)

1 teaspoon ground thyme

2 scallions, sliced

A handful of fresh parsley, chopped

For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.



Preheat broiler to high for lamb.



Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.



Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.



Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.



In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.