Simple Lamb Stew in Dutch Oven

Name: Simple Lamb Stew in Dutch Oven
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6-8 serving(s)
Ingredients: 4 lamb chops; 3 large potatoes; 2 medium yellow onions; 4 carrots; 1 head garlic; 1/2 liter red wine; 32 ounces chicken stock; 1 tablespoon black pepper; 1 tablespoon salt; 1 tablespoon seasoning salt; 1 tablespoon Hungarian paprika; 2 tablespoons dried basil; 1 cup whole wheat flour; 1/2 cup white flour; 1/2 cup olive oil; milk

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Recipe by Dave Salch

This is a recipe I created one day when in a real hurray to throw together something for dinner with very little time to do it. The results were surprising! Give it a try and see what you think! What really makes the difference here is hte cast iron dutch oven. It is the absolute best way to cook a stew. If you have never tried a cast iron dutch oven, get one! you will not be disappointed. The results can not be duplicated in any other style of cooking.

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READY IN: 4hrs 15mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

4

lamb chops
3

large potatoes
2

medium yellow onions
4

carrots
1

head garlic
¹⁄₂

liter red wine
32

ounces chicken stock
1

tablespoon black pepper
1

tablespoon salt
1

tablespoon seasoning salt
1

tablespoon Hungarian paprika
2

tablespoons dried basil
1

cup whole wheat flour
¹⁄₂

cup white flour
¹⁄₂

cup olive oil
milk

DIRECTIONS

Place dutch oven on high heat stove-top to pre-heat.
Preheat the oven to 300 degrees.
Cut Lamb chops into 1/2 or 1/3 pieces.
soak in milk while preparing the breading.
combine both flours, salt, seasoned salt, pepper, paprika in a flat pan.
Roll milk soaked lamb chop pieces in flour mixture to coak all sides.
Pour enough olive oil into dutch oven to cover the botton about 1/8 to 1/4 inch. If the oil starts to smoke slightly the temp is perfect. Quickly drop the coated lamb pieces into the oil.
Cut the potatoe into stew size peices, drop into the dutch oven. Carefully flip the contents (do NOT stir) once.
Cut the carrots into stew size peices and drop into the dutch oven. Carefully flip the contents once.
Cut the onions into eights and drop into dutch oven. Carefully flip the contents once.
crush and peel the entire head of garlic, then chop into smaller peices. Drop into dutch oven. Flip the contents once again.
Sprinkle the basil and a little additional seasoned salt.
Pour in the half bottle of red wine and chicken stock.
Flip the contents carefully one more time, then plavce the top on the dutch oven. remove from stovetop heat.
now place hte dutch oven with cover on, into the oven at 300 degrees, on a lower rack. Let this cook for 3-4 hours. 30 minutes before serving, turn oven up to 350 degrees.
Once serving time arrives, pull the dutch oven from the oven and remove the top. Let it sit on a cool stovetop for 15 minutes or so. (this lets extra moisture evaporate).