Name: Braised Lamb Shoulder Chops with Root Vegetables
Yield: Makes 8 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; * If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops.

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Braised Lamb Shoulder Chops with Root VegetablesTracey Middlekauff

Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. Armstrong suggests serving a Rhône-style wine such as Syrah or Grenache with this full-flavored dish.

Recipe notes

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