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