Description:
This unique dish brings together the hearty flavors of Mongolia and Ireland. Tender lamb marinated in a blend of cumin, garlic, and soy sauce meets the creamy comfort of Irish colcannon—mashed potatoes mixed with butter and spring onions. The dish is topped with pickled carrots and radishes for a tangy crunch, and drizzled with a rich reduction made from fermented mare’s milk for a tangy, umami finish. Perfect for adventurous food lovers, this recipe celebrates the culinary spirit of two distinct cultures.
Ingredients:
For the Lamb:
- 600g lamb fillets
- 2 tbsp soy sauce
- 1 tsp ground cumin
- 2 garlic cloves, minced
- 1 tbsp sesame oil
For the Colcannon:
- 500g potatoes, peeled and diced
- 50g unsalted butter
- 100ml milk
- 3 spring onions, finely chopped
- Salt and pepper to taste
For the Garnish and Reduction:
- 1 cup fermented mare’s milk (or substitute kefir)
- 1 tsp honey
- 100g pickled carrots and radishes
Instructions:
- Marinate the Lamb: Combine soy sauce, cumin, garlic, and sesame oil in a bowl. Add lamb fillets and marinate for at least 30 minutes.
- Prepare the Colcannon: Boil potatoes until tender. Mash them with butter, milk, and spring onions. Season with salt and pepper.
- Cook the Lamb: Heat a skillet over medium-high heat. Sear lamb fillets for 3-4 minutes on each side until golden and cooked to desired doneness. Let rest before slicing.
- Make the Reduction: In a small saucepan, simmer fermented mare’s milk with honey until thickened.
- Assemble the Dish: Spread colcannon on a plate, top with sliced lamb, and garnish with pickled vegetables. Drizzle the reduction over the dish.
Enjoy this bold and innovative culinary experience!
