Dinner: Braised Lamb Shoulder Chops with Root Vegetables

Recipe by Cathal Armstrong 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 Gren

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

Instructions

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.

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