Braised Lamb Shoulder Chops with Root Vegetables
Epicurious.com
Epicurious.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

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

Instructions

Comments

Log in or Register to write a comment.