Dutch Oven Lamb Stew

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.

Dutch Oven Lamb Stew

Prep time

30 mins

Cook time

2 hours 20 mins

Total time

2 hours 50 mins

Author: Ruthie

Recipe type: Main

Serves: 4

Ingredients

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

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