Lamb Stew with Cheese Grits
Serves: 8-10 servings
  • 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
  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