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1
Place dutch oven on high heat stove-top to pre-heat.
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2
Preheat the oven to 300 degrees.
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3
Cut Lamb chops into 1/2 or 1/3 pieces.
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4
soak in milk while preparing the breading.
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5
combine both flours, salt, seasoned salt, pepper, paprika in a flat pan.
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6
Roll milk soaked lamb chop pieces in flour mixture to coak all sides.
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7
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.
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8
Cut the potatoe into stew size peices, drop into the dutch oven. Carefully flip the contents (do NOT stir) once.
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9
Cut the carrots into stew size peices and drop into the dutch oven. Carefully flip the contents once.
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10
Cut the onions into eights and drop into dutch oven. Carefully flip the contents once.
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11
crush and peel the entire head of garlic, then chop into smaller peices. Drop into dutch oven. Flip the contents once again.
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12
Sprinkle the basil and a little additional seasoned salt.
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13
Pour in the half bottle of red wine and chicken stock.
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14
Flip the contents carefully one more time, then plavce the top on the dutch oven. remove from stovetop heat.
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15
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.
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16
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).
