Ingredients

2 lamb shoulder chops, cut 2-1/4 to 2-1/2 inches thick, 3 pounds total
¾ pound carrots, peeled, trimmed and sliced in even 3-inch wedges
¾ pound parsnips, peeled, trimmed and sliced in even 3-inch wedges
1 stalk celery , peeled, slit lengthwise and cut in 3-inch lengths
4 garlic cloves, peeled
1 medium leek, about 8 ounces, trimmed for roasting
2 medium onions, peeled and quartered in wedges,attached at root
2 bay leaves
2 tablespoons fresh rosemary
2 tablespoons fresh mint, roughly chopped
2 tablespoons dried porcini mushrooms, chopped or broken into small bits
1 teaspoon whole black peppercorns
⅓ cup extra-virgin olive oil, plus more if needed
1½ teaspoons kosher salt, or more
1½ cups Vegetable broth
1 cup white wine

Description

You'll Need Lamb Shoulder Chops Again For This Great Dinner Dish, But Unlike The Thin Chops For Skillet Cooking, The Right Ones For Roasting Won't Be In The Meat Case. Don't Just Pick Up A Package Of Thick-looking Chops: Ask The Butcher To Cut Lamb Should

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