Lamb Stew with Nutty Oat Crust
A hearty lamb stew with a crunchy oat crust, perfect for a cozy evening.
Ingredients
- ●1 pound Lamb shoulderboneless and fat-trimmed
- ●1/2 cup Oatsrolled oats
- ●2 tablespoons Oily olive oil
- ●2 cups Stewbeef broth
- ●1 medium Onion
- ●2 medium Carrot
- ●2 medium Potato
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Reduce heat to medium and add the chopped onion to the pot.
- 7
Cook until the onion is softened, about 5 minutes.
- 8
Add the carrots and potatoes to the pot and cook for an additional 5 minutes.
- 9
Add the stew to the pot and bring to a boil.
- 10
Return the lamb to the pot and transfer to the preheated oven.
- 11
Bake for 2 1/2 hours, or until the lamb is tender and the vegetables are cooked through.
- 12
While the lamb is cooking, mix the oats and a pinch of salt in a small bowl.
- 13
Remove the lamb from the oven and top with the oat mixture.
- 14
Return the lamb to the oven and bake for an additional 10-15 minutes, or until the oats are golden brown.