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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.

• 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.

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