Oven Stew of Lamb
3.5 lbs. grassfed, boneless leg of lamb, trimmed and cut into 1-inch chunks
2.5 tsp kosher salt
1/2 cup all-purpose flour
1.5 T ground paprika
1 tsp. ground black pepper
3 T. olive oil
1 (3.5-ounce) pkg. prosciutto, finely diced
2 yellow onions, cut into eighths
1/8 tsp. ground cloves
4 large red bell peppers, seeded and sliced into 2-inch pieces
8 large garlic cloves, peeled
2 large bay leaves
2.5 cups dry red wine, such as Merlot
2 cups brown rice, cooked
1.Preheat oven to 325. Season lamb with 1/2 tsp salt. Combine flour, remaining 2 tsps salt, paprika, and ground black pepper in large zip-top plastic bag. Add lamb chunks to bag, seal and shake well. Place lamb pieces on a large baking sheet, and repeat untill all lamb is dredged.
2. Heat 1 T 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 2-3 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 325 for 2 hours or until lamb is fork tender. Remove bay leaves, and add more salt and pepper if desired. Serve over warm rice.
