Dutch Oven Lamb Stew is a savory spring-time dinner!
I love lamb, it’s definitely a special occasion meal around our house. I like to make a lovely lamb dish in the spring, usually for Easter Dinner.
I love to cook in my ceramic dutch oven, I found it at Costco a few years ago- with the steep sides and even distribution of heat, it makes the perfect stewing pot! If you don’t have one then a stock pot with a lid can be used, make sure to stir it once in awhile and keep an eye on it to make sure there’s enough liquid, adding if necessary.
- 3 pounds lamb stew meat (preferably shoulder), cut into 1½ inch cubes
- 2 tablespoons olive oil
- 2 medium onions, medium diced
- 2 cups julienned carrots
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary
- 2 tablespoon fresh basil leaves, thinly sliced
- 1 (28 ounce) can diced tomatoes
- 1 cup water
- 1-2 tablespoon tomato paste, according to taste
- 1-2 teaspoons worcestershire sauce, according to taste
- sea salt and pepper to taste
- fresh basil leaves to garnish
- In a 5 or 6 quart dutch oven, heat olive oil over medium high.
- Working in batches, brown lamb on all sides for about 5 minutes per batch, transfer to plate.
- Pour all but 1 tablespoons fat from pot, heat remaining drippings over medium heat, add onions, cook 2 minutes until lightly browned and add carrots.
- Add garlic, rosemary, and basil; cook, stirring, for 1 minute.
- Add diced tomatoes, water, tomato paste, worcestershire sauce, and add lamb plus any juices to dutch oven.
- Cover, reduce heat to low and simmer until lamb is tender- approximately 1½ to 2 hours.
- Season with sea salt and pepper.
- Serve with additional fresh basil leaves.
Dutch Oven Lamb Stew with a crusty load of bread makes for one of the best spring time meals there ever was!
Much Love and Peace~