Simple Lamb Stew in Dutch Oven

"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."
photo by a user photo by a user
Ready In:
4hrs 15mins




  • 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).

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UPDATE: We have moved the family to southern Oregon and started a farm. I now work for Microsoft as my day job and maintain the farm in spare time. WE are raising heritage turkeys and heritage pigs, plus some lamb and chicken eggs. The farm name is Lil Sprouts Farm. We are now a family of 10, but with only 5 kids at home still. I owe it all, the success we have seen, to my lovely wife, Brenda. She is the one that makes our family succeed. We are a family of 8 "and counting" in Southern California. I am a CTO at a software company and my lovely wife Brenda is a stay at home mom. Our dream is to retire early and move off to small town america, somewhere in a foresty area near a lake and mountains, then spend the day minding our family hardware store, family restaurant, and sailing. Cooking has been a hobby of mine since I was a little boy in school. Being the youngest of 4 kids, with a moma and dad that worked full time, I had to learn to fend for myself pretty early. My dad always had a large garden with a variety of vegetables available to pick from. We hope you enjoy our collection of recipes. As we create new dishes I'll record them here for your exploration.
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