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