Braised Lamb Shoulder Chops with Root Vegetables

Photo by Tracey Middlekauff
Ingredients
- 6 medium carrots
- 10 small carrots
- 2 medium onions
- 4 tablespoons olive oil
- 8 small parsnips
- 3 teaspoons fine sea salt
- 8 small turnips
- + 10 more ingredients
-
- 8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops)*
- * If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops.
- 4 medium celery stalks
- 2 heads garlic
- 5 sprigs fresh rosemary
- 3 tablespoons sugar
- 3 quarts lamb or beef stock
- 4 whole dried bay leaves
- 3 tablespoons unsalted butter
- 10 sprigs fresh thyme
Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cookin...
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