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.

Image may contain Food Dish Meal Plant Animal Seafood Sea Life and Lobster

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

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.