Braised Lamb Shoulder Chops with Root Vegetables

Name: Braised Lamb Shoulder Chops with Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 whole dried bay leaves; 3 liters lamb or beef stock; 6 mediums carrots, peeled and roughly chopped; 4 mediums celery stalks, roughly chopped; 5 sprigs fresh rosemary; 10 sprigs fresh thyme; 8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops); 3 Tbsps olive oil; 2 mediums onions, roughly chopped; 8 smalls parsnips, peeled and cut into medium dice; 3 teaspoons fine sea salt; 3 Tbsps sugar; 8 smalls turnips, peeled and cut into medium dice; 3 Tbsps unsalted butter; 2 heads garlic, cloves peeled and left whole

Braised Lamb Shoulder Chops with Root Vegetables is a gluten free main course. One portion of this dish contains roughly 53g of protein, 22g of fat, and a total of 627 calories. This recipe serves 8. This recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, butter, celery stalks, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place diced carrots, turnips, and parsnips in a large saucepan.

Ingredients you will need

Parsnip

Carrot

Turnip

Equipment you will use

Sauce Pan

Add sugar and salt and cover with cold water.

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Sugar

Water

Salt

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 cooking.

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Water

Drain again and pat dry. DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.

Ingredients you will need

Root Vegetable

Position a rack in the middle of the oven and preheat to 275°F.

Equipment you will use

Oven

Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch.

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Salt And Pepper

Olive Oil

Lamb

Cooking Oil

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Frying Pan

Tongs

Transfer as done to a large roasting pan.

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Roasting Pan

Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock.

Ingredients you will need

Bay Leaves

Beef Stock

Rosemary

Carrot

Celery

Garlic

Onion

Thyme

Lamb

Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.

Ingredients you will need

Bone

Meat

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm.

Ingredients you will need

Lamb

Equipment you will use

Tongs

Bowl

Aluminum Foil

Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.

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Seasoning

Lamb

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Roasting Pan

Sieve

In a medium sauté pan over moderate heat, melt the butter.

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Butter

Equipment you will use

Frying Pan

Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.

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Salt And Pepper

Parsnip

Carrot

Turnip

Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.

Ingredients you will need

Lamb Shoulder

Parsnip

Carrot

Turnip