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Braised Lamb Shoulder Chops with Root Vegetables Recipe

Braised Lamb Shoulder Chops with Root Vegetables Recipe

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Braised Lamb Shoulder Chops with Root Vegetables

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Ingredients

Count

Nutrition

1191

Calories

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Ingredients:

Serving

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 tbsp sugar
3 tsp fine sea salt
3 tbsp unsalted butter
8 (1-inch- thick) lamb shoulder blade chops
3 to 4 tbsp 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

Directions:

Blanch the root vegetables: 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: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.
Roast the lamb: Position a rack in the middle of the oven and preheat to 275°F.
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.
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.
While the lamb is heating, finish the root vegetables: In a medium sauté 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.
To serve: 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1191.16 Kcal (4987 kJ)
Calories from fat	836.63 Kcal
		% Daily Value*
Total Fat	92.96g	143%
Cholesterol	270.51mg	90%
Sodium	1224.48mg	51%
Potassium	1378.98mg	29%
Total Carbs	21.15g	7%
Sugars	12.54g	50%
Dietary Fiber	5.72g	23%
Protein	62.71g	125%
Vitamin C	22.4mg	37%
Vitamin A	1.1mg	38%
Iron	7.2mg	40%
Calcium	133.8mg	13%

Amount Per 100 g
Calories	197.91 Kcal (829 kJ)
Calories from fat	139 Kcal
		% Daily Value*
Total Fat	15.44g	143%
Cholesterol	44.94mg	90%
Sodium	203.44mg	51%
Potassium	229.11mg	29%
Total Carbs	3.51g	7%
Sugars	2.08g	50%
Dietary Fiber	0.95g	23%
Protein	10.42g	125%
Vitamin C	3.7mg	37%
Vitamin A	0.2mg	38%
Iron	1.2mg	40%
Calcium	22.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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