Dutch Oven Root Vegetable Lamb Stew forms a thick, rich tasting broth as it cooks. The lamb becomes super tender and the vegetables blend together perfectly. It’s perfect for a cold winter evening.
Ingredients for Dutch Oven Root Vegetable Lamb Stew
1 5-6 pound lamb roast (preferably boneless)
4 large sweet potatoes, peeled and cubed (1-inch cubes)
8 medium carrots, chopped
3 medium parsnips, chopped
Sea salt and ground black pepper to taste
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Instructions for Dutch Oven Root Vegetable Lamb Stew
Heat a large dutch oven over medium heat until a drops of water will form a ball and roll around in the bottom of the pan. Brown lamb roast about 6-7 minutes on each side.
Add 1 cup of water, allow to cook (checking the water level often, add as needed) for 30-35 minutes per pound for well done or internal temperature of 170 °F.
When there is approximately 35 minutes of cooking time left, add sweet potatoes, carrots, and parsnips. Simmer, continuing to check the water level, until root vegetables are tender. Salt and pepper to taste. Enjoy!
Note: Lamb should reach an internal temperature of 145 °F (for medium rare), 160 °F (for medium), or 170 °F (for well done).
- 1 5-6 pound lamb roast (preferably boneless)
- 4 large sweet potatoes, peeled and cubed (1-inch cubes)
- 8 medium carrots (I used the multicolored ones), chopped
- 3 medium parsnips, chopped
- Sea salt and ground black pepper to taste
- Heat a large dutch oven over medium heat until a drops of water will form a ball and roll around in the bottom of the pan. Brown lamb roast about 6-7 minutes on each side.
- Add 1 cup of water, allow to cook (checking the water level often, add as needed) for 30-35 minutes per pound for well done or internal temperature of 170 °F.
- When there is approximately 35 minutes of cooking time left, add sweet potatoes, carrots, and parsnips. Simmer, continuing to check the water level, until root vegetables are tender. Salt and pepper to taste. Enjoy!
- Note: Lamb should reach an internal temperature of 145 °F (for medium rare), 160 °F (for medium), or 170 °F (for well done).
