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.

Yield: 4

Dutch Oven Lamb Stew

Name: Dutch Oven Lamb Stew
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 4
Ingredients: 3 pounds lamb stew meat, preferably shoulder, cut into 1 1/2 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

Prep Time 30 minutes

Cook Time 2 hours 20 minutes

Total Time 2 hours 50 minutes

Ingredients

3 pounds lamb stew meat, preferably shoulder, cut into 1 1/2 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

Instructions

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 1 1/2 to 2 hours.
Season with sea salt and pepper.
Serve with additional fresh basil leaves.
Enjoy!