Ingredients:

For the Lamb Chops (Grill Pan):

• 6 Irish lamb chops

• 2 tbsp Irish butter, softened

• 2 cloves garlic, minced

• 1 tbsp fresh thyme leaves

• 1 tbsp fresh rosemary, chopped

• 1 tsp sea salt

• ½ tsp cracked black pepper

For the Guinness Glaze:

• 1 cup Guinness stout

• 2 tbsp Irish honey

• 1 tbsp whole-grain mustard

• 1 tbsp brown sugar

• 1 tbsp balsamic vinegar

For the Colcannon Mash:

• 4 large potatoes, peeled & quartered

• ½ head savoy cabbage, thinly sliced

• 2 scallions, chopped

• 4 tbsp Irish butter

• ½ cup warm cream or milk

• Salt & pepper, to taste

For Garnish:

• Grilled leeks (sliced lengthwise, lightly brushed with oil, grilled in the Platinum Grill Pan)

• Fresh parsley

Instructions:

1. Prepare the Glaze:

   • In a small saucepan, combine Guinness, honey, mustard, sugar, and vinegar.

   • Simmer over medium heat until reduced by half into a sticky glaze. Set aside.

2. Cook the Colcannon:

   • Boil potatoes in salted water until tender.

   • In a skillet, sauté cabbage and scallions in butter until softened.

   • Mash potatoes with cream, fold in cabbage mixture, season with salt & pepper.

3. Grill the Lamb Chops (Platinum Grill Pan):

   • Rub chops with butter, garlic, thyme, rosemary, salt, and pepper.

   • Heat the Platinum Grill Pan until hot. Sear lamb chops 3–4 minutes per side until charred and medium-rare.

   • Brush with Guinness glaze during last minute of grilling.

4. Grill the Leeks:

   • Brush leek halves with oil, season with salt, and grill in the Platinum Grill Pan until soft and lightly charred.

5. Plate & Serve:

   • Spoon colcannon mash onto plates.

   • Place lamb chops on top and drizzle with extra Guinness glaze.

   • Garnish with grilled leeks and fresh parsley.