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

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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

1. In a 5 or 6 quart dutch oven, heat olive oil over medium high.
2. Working in batches, brown lamb on all sides for about 5 minutes per batch, transfer to plate.
3. 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.
4. Add garlic, rosemary, and basil; cook, stirring, for 1 minute.
5. Add diced tomatoes, water, tomato paste, worcestershire sauce, and add lamb plus any juices to dutch oven.
6. Cover, reduce heat to low and simmer until lamb is tender- approximately 1 1/2 to 2 hours.
7. Season with sea salt and pepper.
8. Serve with additional fresh basil leaves.
9. Enjoy!

 

Dutch Oven Lamb Stew with a crusty load of bread makes for one of the best spring time meals there ever was!

Happy Wednesday!

Much Love and Peace~

Ruthie