Photo: Emiliano Vittoriosi
Braised Lamb Shoulder Chops with Root Vegetables
16 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
992
Calories
56g
Protein
62g
Fat
54g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes