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Savory Miso Glazed Irish Lamb Chops with Easy Wasabi Colcannon Side

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This recipe combines Irish lamb chops glazed with a savory miso mixture and served alongside a creamy, slightly spicy wasabi colcannon. It offers a unique blend of umami, richness, and gentle heat, perfect for a quick yet impressive weeknight dinner.

Ingredients

Scale
  • 4 bone-in Irish lamb chops, about 1-inch thick
  • 3 tablespoons white miso paste
  • 1 tablespoon honey
  • 1 tablespoon light soy sauce (or tamari for gluten-free)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • For the Wasabi Colcannon:
  • 4 large baking potatoes (Yukon Gold or Maris Piper), peeled and chopped
  • 2 cups green cabbage, finely shredded
  • 1/2 cup whole milk or dairy-free alternative
  • 3 tablespoons unsalted butter or plant-based substitute, softened
  • 1 to 1.5 teaspoons wasabi paste (adjust to taste)
  • Salt and pepper, to taste

Instructions

  1. Prepare the miso glaze: In a small bowl, whisk together white miso paste, honey, soy sauce, minced garlic, and grated ginger until smooth. Set aside.
  2. Pat the lamb chops dry with paper towels and season both sides lightly with salt and freshly ground black pepper.
  3. Heat olive oil in a cast iron skillet or heavy-bottomed frying pan over medium-high heat until shimmering. Sear the lamb chops for 2-3 minutes on each side until golden brown.
  4. Reduce heat to medium-low. Brush the miso glaze generously over both sides of each chop. Cook for another 2 minutes per side, spooning extra glaze over the top to form a caramelized crust.
  5. Transfer the chops to a plate and let them rest for 5 minutes to retain juiciness.
  6. While the lamb rests, bring a large pot of salted water to a boil. Add peeled and chopped potatoes and shredded cabbage. Cook for 15 minutes or until potatoes are tender.
  7. Drain the potatoes and cabbage, then return them to the pot or a large bowl. Add softened butter, warm milk, and wasabi paste. Mash until creamy but still slightly chunky. Season with salt and pepper to taste.
  8. Plate by spooning a generous portion of wasabi colcannon onto each plate and topping with a miso glazed lamb chop. Garnish with chopped chives or scallions if desired.

Notes

If glaze starts to burn, lower heat immediately and add a splash of water to loosen stuck bits. Resting lamb chops after cooking is essential for tenderness. Adjust wasabi paste gradually to avoid overpowering heat. For gluten-free, use tamari instead of soy sauce. Plant-based milk and butter can substitute dairy in colcannon.

Nutrition

Keywords: miso glazed lamb chops, wasabi colcannon, Irish lamb recipe, easy lamb dinner, umami glaze, weeknight dinner, gluten-free lamb recipe

Find it online: https://bitefuljoy.com/savory-miso-glazed-irish-lamb-chops-recipe-easy-wasabi-colcannon-side/