Cook’s in the Kitchen: Braised Lamb with Root Vegetables
“As an executive chef I like to surround myself with passionate people who have different perspectives. The culture of a kitchen should be open-minded and welcoming unique ideas, techniques and inspiration. We work hard to remove unnecessary conflict and instead replace it with curiosity and drive for personal growth.
Today I’d like to introduce Chef Thadius Christy. He is, in my opinion, the epitome of all of those principles. He immerses himself in his work and leads his team with both inclusion and by example.
Chef Thad (Baton Rouge, La) graduated from LCI in 2015. Since then he’s been pursuing his culinary career here in Baton Rouge. He’s been with the Performance Nutrition Center culinary team since August of 2019 and has been an integral part of our team since. His general philosophy on cooking is layering flavors and cooking with heart. Above, you’ll see him pictured with his braised lamb shoulder with roasted root veggies and sautéed leeks with spinach. I think this dish exemplifies just that.” - Chef Michael Johnson
INGREDIENTS:
Braised Lamb shoulder
Season w/ kosher salt, fresh cracked black pepper, onion powder, garlic powder, thyme and rosemary.
2c Garlic, whole clove
2c Carrots, chopped
2c Celery, chopped
2c Yellow Onion, sliced
DIRECTIONS:
On stove top, brown in braising pan on all sides until caramel color.
Add to cover meat by 3/4 roasted veggie stock.
Add garlic, carrots, celery , and onion
Cover and roast in oven at 225F for 12 hours.
Remove from oven and let cool in liquid until less than 100 degrees.
Pair with your favorite sides.
