Garlic Herb Lamb Chops, Mint Jelly and Irish-American Colcannon

Ingredients

• 2 cup Fresh Mint Leaves (lightly packed, stems removed, and finely chopped)
• 2.5 cup Water
• 0.5 cup Apple Cider Vinegar
• 4 cup Granulated Sugar
• 0.25 tsp Salt
• 1 pouch Liquid Pectin (One 3 oz / 85 ml pouch)
• 2 drops Green Food Coloring (optional, for a classic vibrant green color)

Instructions

1. 1

   Prepare Canning Equipment

   • Sterilize four half-pint (8 oz) canning jars, lids, and bands by boiling them in a large pot of water for 10 minutes or running them through a hot cycle in the dishwasher.
   • Keep the jars and lids hot in the water or dishwasher until you are ready to fill them to prevent thermal shock and cracking.
2. 2

   Create the Mint Infusion

   • In a large, non-reactive saucepan, combine the chopped fresh mint, water, and apple cider vinegar.
   • Bring the mixture to a rolling boil over medium-high heat. Once it boils, immediately remove the pot from the heat, cover it with a lid, and let it steep for 15-20 minutes to infuse the liquid with mint flavor.
3. 3

   Strain and Prepare Jelly Base

   • Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl.
   • Carefully pour the steeped mint mixture through the prepared sieve. Allow it to drip freely, gently pressing the mint solids to extract all the liquid. Discard the solids.
   • Pour the strained mint infusion back into the clean saucepan. Add the granulated sugar and salt, stirring over medium heat until the sugar is completely dissolved.
4. 4

   Cook the Jelly

   • Increase the heat to high and bring the mixture to a full, rolling boil that cannot be stirred down.
   • Immediately stir in the entire pouch of liquid pectin and the optional green food coloring.
   • Return the mixture to a hard, rolling boil and cook for exactly 1 minute, stirring constantly. Use a timer for accuracy.
5. 5

   Jar the Hot Jelly

   • Remove the pot from the heat. Use a metal spoon to carefully skim off any foam that has formed on the surface.
   • Using a ladle and a canning funnel, carefully pour the hot jelly into the prepared hot jars, leaving 1/4-inch of headspace at the top.
   • Wipe the jar rims with a clean, damp cloth to ensure a good seal. Center the lids on the jars and screw on the bands until just fingertip-tight.
6. 6

   Process and Store

   • For long-term shelf storage, place the sealed jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes.
   • Carefully remove the jars and place them on a towel-lined counter. Let them cool undisturbed for 12-24 hours. You should hear popping sounds as the jars seal. Check for a proper seal (the lid center should not flex).
   • If not canning, allow the jars to cool completely, then store in the refrigerator for up to 4 weeks.

Ingredients

• 2 lb russet potatoes (Peeled and cut into 1-inch cubes)
• 8 cups water (For boiling potatoes)
• 1 tbsp sea salt (For boiling water)
• 0.5 cup unsalted butter (Divided into two 1/4 cup portions)
• 5 cups green cabbage (Finely shredded, from about 1/2 a medium head)
• 0.5 cup scallions (Thinly sliced, both green and white parts)
• 0.5 cup whole milk (Warm)
• 0.5 tsp black pepper (Freshly ground, or to taste)

Instructions

1. 1

   Boil the Potatoes

   • Place the peeled and cubed potatoes in a large pot. Add the water and 1 tablespoon of sea salt.
   • Ensure the potatoes are covered by at least one inch of water.
   • Bring to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook for 15-20 minutes, until the potatoes are very tender and easily pierced with a fork.
2. 2

   Sauté the Cabbage and Scallions

   • While the potatoes are boiling, melt 1/4 cup of butter in a large skillet or Dutch oven over medium heat.
   • Add the shredded cabbage and cook, stirring frequently, for 5-7 minutes until it has wilted and become tender.
   • Add the sliced scallions to the skillet and cook for another 1-2 minutes until they are fragrant and slightly softened.
   • Remove the skillet from the heat and set aside.
3. 3

   Mash and Combine

   • Once the potatoes are cooked, drain them completely in a colander.
   • Return the empty pot to the stove over low heat for 1 minute to evaporate any remaining moisture, then turn off the heat.
   • Return the drained potatoes to the hot, dry pot. Let them sit for a minute to steam dry.
   • Mash the potatoes thoroughly with a potato masher or ricer until no lumps remain.
   • Gently warm the whole milk and the remaining 1/4 cup of butter in a small saucepan or in the microwave. Do not boil.
   • Pour the warm milk and butter mixture into the mashed potatoes. Use a wooden spoon or spatula to beat until creamy and smooth. Avoid overmixing.
   • Fold the cooked cabbage and scallion mixture into the potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir gently to combine, then taste and adjust seasoning if necessary.
4. 4

   Serve

   • Transfer the colcannon to a warm serving bowl.
   • For a traditional presentation, create a well in the center of the colcannon and place an extra pat of butter in it to melt.
   • Serve immediately while hot.