Braised Lamb Shoulder Chops With Root Vegetables

Name: Braised Lamb Shoulder Chops With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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 cooking. Drain again and pat dry. DO AHEAD:
2
Position a rack in the middle of the oven and preheat to 275u00b0F.
3
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. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. 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.
4
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. 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.
5
In a medium saute pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.
6
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.

2131

kcal

Calories

126

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Braised Lamb Shoulder Chops With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!