Best Broiled Lamb Chops With Braised Root Vegetables And Colcannon Creamy Kale And Potatoes Recipes

BRAISED LAMB SHOULDER CHOPS WITH ROOT VEGETABLES

Steps:

• 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.

BROILED LAMB CHOP WITH BROILED NEW POTATOES

Steps:

• Boil the potatoes in lightly salted water for 5 minutes. Drain (don't peel), cut in half, and rub a little olive oil and salt over them. Rub salt, olive oil, and pepper over the chops, too, and arrange both the chops and the potatoes on a broiler pan. Slip them about 4 inches under a preheated broiler, and cook for 4 minutes, then turn and broil another 3 minutes. Meanwhile, make a paste of garlic and salt (see page 48) and spread it over the lamb chops after you take them out of the oven. Let rest for a minute or two while you chop some parsley. Sprinkle that over both the chops and the potatoes, and dig in. You're alone, so you can pick up the chop and nibble the meat close to the bone-it's always the best. Set aside any uneaten portions of lamb for Lamb and Lentils (recipe follows).
• Cook the chops on a grill. Timing depends on how hot your fire is, so check carefully. When the flesh springs back, it is done. Or use the instant-read thermometer. Lamb shouldn't be more than 125-130° for rare.