Lamb, Root Vegetable, and Quince Dutch Oven Dinner
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 2
Ingredients
  • 2 lamb chops, about 1/2 pound each
  • A few sprinkles plus 1/2 teaspoon salt
  • 1/2 tablespoon plus 1 1/2 tablespoons olive oil
  • 2 medium carrots, peeled and cut into 1-inch slices (about 2 cups)
  • 4 small parsnips, peeled and cut into 1-inch slices (about 2 cups)
  • 2 quinces, washed, quartered, cored, and quarters cut into 2 to 3 slices each (no need to peel)
  • 1 clove garlic, chopped
  • 1 1/2 tablespoons herbs de Provence (or 3/4 teaspoon each rosemary, crumbled in your hand, and dried thyme)
Instructions
  1. Preheat oven to 400°F.
  2. Sprinkle salt on both sides of lamb chops. Warm 1/2 tablespoon olive oil in Dutch oven over medium high heat. Brown lamb chops, about 5 minutes per side.
  3. Place sliced carrots, parsnips, and quinces in a large bowl and toss with 1 1/2 tablespoons oil, chopped garlic, herbs, and 1/2 teaspoon salt. Transfer to Dutch oven, arranging vegetables around the lamb chops.
  4. Cover Dutch oven and place in oven for 35 to 50 minutes or until vegetables are browned around the edges. Serve immediately. You will probably have vegetables left over to eat for lunch the next day!
Nutrition Information
Calories: 721; Fat: 31g; Carbohydrates: 44g; Sugar: 9g; Sodium: 813mg; Fiber: 10g; Protein: 66g; Cholesterol: 204mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/05/14/dutch-oven-dinner-with-lamb-root-vegetables-and-quince-simple-and-quite-delicious/