Oven Stew Of Lamb Recipe

Name: Oven Stew Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks; 2 1/2 teaspoons kosher salt; 1/2 cup all-purpose flour; 1 1/2 tablespoons ground paprika; 1 teaspoon ground black pepper, or to taste; 3 tablespoons olive oil; 1 (3.5-ounce) package prosciutto, finely diced; 2 yellow onions, cut into eighths; 1/8 teaspoon ground cloves; 4 large red bell peppers, seeded and sliced into 2-inch pieces; 8 large garlic cloves, peeled; 2 large bay leaves; 2 1/2 cups dry red wine (such as Merlot); 2 cups converted rice, cooked according to package directions*

Servings: persons

3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks
2 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
1 1/2 tablespoons ground paprika
1 teaspoon ground black pepper, or to taste
3 tablespoons olive oil
1 (3.5-ounce) package prosciutto, finely diced
2 yellow onions, cut into eighths
1/8 teaspoon ground cloves
4 large red bell peppers, seeded and sliced into 2-inch pieces
8 large garlic cloves, peeled
2 large bay leaves
2 1/2 cups dry red wine (such as Merlot)
2 cups converted rice, cooked according to package directions*

1
Preheat oven to 350u00b0. Season lamb with 1/2 teaspoon kosher salt. Combine flour, remaining 2 teaspoons salt, paprika, and ground black pepper in large heavy-duty zip-top plastic bag. Add 6 lamb chunks to bag, seal, and shake well. Place lamb pieces on a large baking sheet, and repeat until all lamb is dredged.
2
Heat 1 tablespoon oil in a large Dutch oven for 2 minutes over high heat, add prosciutto, and brown 2 minutes; remove to baking sheet. Brown lamb in 3 batches in Dutch oven, allowing 2 to 3 minutes per side per batch and adding remaining oil as needed. Remove browned lamb chunks to baking sheet.
3
Add onion and next 4 ingredients, and saute in drippings 2 minutes. Return lamb, prosciutto, and any loose dredging flour to Dutch oven; add wine, and bring to a boil.
4
Transfer to lower third of oven, cover, and bake at 350u00b0 for 2 hours or until lamb is fork-tender. Remove bay leaves, and add more salt and pepper, if desired. Serve over warm, cooked rice.
5
*For testing purposes, we used Uncle Ben's Converted Original. It tastes a lot like white rice but provides more nutrients.

2019

kcal

Calories

Fat

164

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks, 2 1/2 teaspoons kosher salt, 1/2 cup all-purpose flour, 1 1/2 tablespoons ground paprika, and more.

Yes, Oven Stew Of Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Stew Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions