Our Dutch Oven Lamb Stew Recipe is a savory masterpiece! Impress your family and friends with a springtime lamb dinner that’s sure to a new favorite!
Why we love Dutch Oven Lamb Stew Recipe
We love this Dutch Oven Lamb Stew Recipe it’s a springtime meal around our house. I like to make a lovely lamb dish in the spring, usually around Easter.
I love to cook in my ceramic dutch oven too, I found it at Costco a few years ago. The steep sides and even distribution of heat, makes for the perfect stewing pot!
Ingredients in Dutch Oven Lamb Stew Recipe
- lamb stew meat, preferably shoulder, cut into 1 1/2 inch cubes
- olive oil
- fresh rosemary
- fresh basil leaves
- diced tomatoes
- tomato paste
- Worcestershire sauce
- sea salt and pepper to taste
Tips & Tricks for Dutch Oven Lamb Stew Recipe
If you don’t have a ceramic dutch oven 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 more if necessary.
How to work with Lamb
It’s really important that you don’t over cook your lamb…
- If you’d prefer to reduce the gamey flavor of lamb then simply give it a milk bath in the fridge by soaking it in cow’s milk 4-12 hours before cooking. It will draw out some of the robust flavor leaving a more gentle flavor.
- Naturally lamb has a robust flavor–it pairs well with strong earthy spices like oregano, basil, sage, and mint.
- Serving any variety of lamb with fresh lemon wedges adds a lovely pop of flavor.
- The National Lamb Counsel recommends lamb is cooked to medium. (160F/65C)
- Braising (slow cooking) is recommended for tougher cuts of meat; neck, shoulder, or belly.
- Ground lamb should be cooked up to 160 degrees F however there’s a hold over cook time which means you want to stop applying heat at about 155 degrees F.
- The heat that is already in the pan will continue to cook the meat up to 160 degrees. Basically, pull the pan off the heat once you hit 155 degrees in the center.
- Then you’ll have perfectly cooked lamb! Mmmmmmm hmm. 🙂
- 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
- 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.
Amount Per Serving: Calories: 607Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 245mgSodium: 415mgCarbohydrates: 14gFiber: 5gSugar: 8gProtein: 79g
More Greek & Lamb Recipes
- Lamb Meatballs, Quinoa, & Mint Tomato Sauce Recipe
- Horiatiki Greek Village Salad
- Greek Lamb Burger with Yogurt Mint Sauce
- Blueberry Lemon Mastiha Cocktail Recipe
- Greek Fasolatha Soup
- Lamb Chop with Mushroom Spaetzle
- Mediterranean Couscous Salad
Today’s Dutch Oven Lamb Stew Recipe with a crusty load of bread makes a savory meal!
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