Lamb Stew with Cheese Grits
 
 
Serves: 8-10 servings
Ingredients
  • 3 pounds lamb stew meat, cut into 1½-inch cubes
  • 4½ teaspoons kosher salt, divided
  • 2½ teaspoons ground black pepper, divided
  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 4 large carrots, peeled and chopped
  • 3 cloves garlic, smashed
  • 1 (28-ounce) can diced tomatoes, undrained
  • 7 cups water, divided
  • ½ cup heavy whipping cream
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1½ cups stone-ground grits
  • 1½ cups shredded fontina cheese
  • Garnish: chopped fresh rosemary
Instructions
  1. Sprinkle lamb with 2 teaspoons salt and 1 teaspoon pepper. In a large cast-iron Dutch oven, heat oil over medium-high heat. Working in batches, cook lamb, stirring occasionally, until browned, about 5 minutes. Remove lamb using a slotted spoon.
  2. Add onion, carrot, and garlic to pot; cook, stirring occasionally, for 5 minutes. Stir in lamb, tomatoes, 1 cup water, cream, rosemary, 1 teaspoon salt, and ½ teaspoon pepper; bring to a boil. Reduce heat to medium-low; cover and cook until lamb is tender, about 1½ hours.
  3. Measure 1 cup cooking liquid from stew; whisk in cornstarch until smooth and dissolved. Stir liquid into stew until combined.
  4. In a small cast-iron Dutch oven, bring butter, remaining 6 cups water, remaining 1½ teaspoons salt, and remaining 1 teaspoon pepper to a boil over medium-high heat. Slowly whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until tender, about 20 minutes. Whisk in cheese until melted. Serve with lamb stew. Garnish with rosemary, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/lamb-stew-cheese-grits/