Braised Lamb Shoulder Chops with Root Vegetables

Braised Lamb Shoulder Chops with Root Vegetables
Photo by Tracey Middlekauff

Ingredients

  • 4 whole dried bay leaves
  • 3 quarts lamb or beef stock
  • 8 small turnips
  • 8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops)*
  • 4 tablespoons olive oil
  • 3 teaspoons fine sea salt
  • 6 medium carrots
  • + 10 more ingredients
    • 2 heads garlic
    • 3 tablespoons unsalted butter
    • * If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops.
    • 8 small parsnips
    • 3 tablespoons sugar
    • 5 sprigs fresh rosemary
    • 2 medium onions
    • 4 medium celery stalks
    • 10 small carrots
    • 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...

View full recipe at Epicurious

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