Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Just Barley
Save Recipe Print
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a medium mixing bowl, toss the lamb with the salt, pepper and flour.

Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

More from:

St. Patrick's Day

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Lamb Chops

Recipe courtesy of The Neelys

Beef Stew

Recipe courtesy of Food Network Kitchen

Irish Soda Bread

Recipe courtesy of Ina Garten

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Butterflied Leg of Lamb Marinated in Yogurt and Mint

Recipe courtesy of Lobel's of New York

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Lamb Stew

Recipe courtesy of Food Network Kitchen

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Irish Lamb Stew

Browse Reviews By Keyword