Braised Lamb Shoulder Chops With Root Vegetables
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 medium
Carrot (peeled and roughly chopped)3 tbsps
Sugar3 tsps
Fine Sea Salt3 tbsps
Unsalted Butter4 tbsps
Olive Oil4 medium
Celery Stalk (roughly chopped)2 medium
Onion (roughly chopped)5 sprigs
Rosemary (fresh)Directions:
1
Place diced carrots, turnips, and parsnips in a large saucepan
2
Add sugar and salt and cover with cold water
3
Place over high heat and bring to a boil
4
Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes
5
Drain, then immediately plunge into ice water to stop cooking
6
Drain again and pat dry
7
DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours
8
Roast the lamb: Position a rack in the middle of the oven and preheat to 275°F
9
Trim any excess fat from the lamb and sprinkle all sides with salt and pepper
10
In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking
11
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
12
Transfer as done to a large roasting pan
13
Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock
14
Place over high heat, using two burners, and bring to a simmer
15
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
16
Allow the lamb to cool in its braising liquid for about 45 minutes
17
Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm
18
Pour the braising liquid through a fine-mesh sieve, pressing on any solids
19
Discard the solids and return the braising liquid to the roasting pan
20
Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil
21
Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes
22
Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes
23
Position a rack in the middle of the oven and preheat to 275°F
24
Trim any excess fat from the lamb and sprinkle all sides with salt and pepper
25
In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking
26
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
27
Transfer as done to a large roasting pan
28
Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock
29
Place over high heat, using two burners, and bring to a simmer
30
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
31
Allow the lamb to cool in its braising liquid for about 45 minutes
32
Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm
33
Pour the braising liquid through a fine-mesh sieve, pressing on any solids
34
Discard the solids and return the braising liquid to the roasting pan
35
Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil
36
Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes
37
Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes
38
While the lamb is heating, finish the root vegetables: In a medium sauté pan over moderate heat, melt the butter
39
Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes
40
Season to taste with salt and pepper
41
In a medium sauté pan over moderate heat, melt the butter
42
Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes
43
Season to taste with salt and pepper
44
To serve: Divide carrots, parsnips, and turnips among 8 plates
45
Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately
46
Divide carrots, parsnips, and turnips among 8 plates
47
Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately
48
Blanch the root vegetables: Place diced carrots, turnips, and parsnips in a large saucepan
49
Add sugar and salt and cover with cold water
50
Place over high heat and bring to a boil
51
Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes
52
Drain, then immediately plunge into ice water to stop cooking
53
Drain again and pat dry
54
DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours