Text 27344, 104 rader
Skriven 2015-05-23 05:33:12 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1048
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Lamb Shoulder Chops w/Root Vegetables
 Categories: Lamb/mutton, Vegetables, Herbs
      Yield: 8 servings

MMMMM-------------------------VEGETABLES------------------------------
     10 sm Carrots; peeled, in med
           - dice
      8 sm Turnips; peeled, in med
           - dice
      8 sm Parsnips; peeled, in med
           - dice
      3 tb Sugar
      3 ts Fine sea salt
      3 tb Unsalted butter

MMMMM-------------------------LAMB CHOPS------------------------------
      8    (1" thick) lamb shoulder
           - blade chops *
      4 tb Olive oil
      2    Heads garlic; cloves peeled
           - and left whole
      6 md Carrots; peeled, rough
           - chopped
      4 md Celery ribs; rough chopped
      2 md Onions; rough chopped
      5    Sprigs fresh rosemary
     10    Sprigs fresh thyme
      4    Whole dried bay leaves
      3 qt Lamb or beef stock

  * If lamb shoulder blade chops are unavailable, substitute
  bone-in lamb loin chops.

  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/135+.C.

  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 saut+¬ 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.

  by Cathal Armstrong; Restaurant Eve, Alexandria, Virginia

  Epicurious | March 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 25 March 2011

  Uncle Dirty Dave's Archives

MMMMM

... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)