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4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total) 3 tablespoons butter 2 tablespoons olive oil 2 large red onions, coarsely chopped 6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds 1 head of garlic, unpeeled, cut horizontally in half 8 l [...]
Read the recipe at epicurious.com
