CAST IRON DUTCH OVEN RECIPES

Marinated Roast Lamb and Vegetables

I love lamb. Quite frankly I think it makes an elegant dish for special occasions and is a favorite here on Easter and Mothers Day. This is a nice one pot recipe that’s easy to make and easy to clean up after dinner. Just keep an eye on the meat temperature and you can’t go wrong.

For the Lamb, I’ve used a 3 -4 lb boneless lamb roast (just fits in my Lodge 10” Dutch oven) that has already been trussed by the manufacturer. The lamb goes into a large plastic bag along with the marinade and is allowed to sit in the refrigerator overnight.

Recipe By : Cast Iron Pan Store
Serving Size: 6
Preparation Time: 2:00
Categories : Dutch Oven Recipes

For this recipe you'll need the following:

4 pounds Boneless Leg of Lamb -- Trussed
1/4 cup lemon juice, bottled
2 tablespoons Minced Garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon ground black pepper
1/4 cup vegetable oil
1/4 cup white wine vinegar
1/8 cup Paula Deens house seasoning (1 Cup salt, 1/4 cup each black pepper and garlic powder)
2 tablespoons olive oil
4 medium potatoes -- sliced 1/4" thick
2 cups baby carrots
1 bunch asparagus

Combine Marinade ingredients (vegetable oil, white wine vinegar, thyme,rosemary pepper, garlic, and lemon juice) and whisk to mix. Rub roast all over with house seasoning and place roast in large plastic zip bag, pour marinade over the roast and seal. Turn bag several times to distribute marinade over the meat, and let sit in the refrigerator overnight turning a several times to redistribute the marinade.

2 hours before cooking remove roast from refrigerator and let come up to room temperature. Add olive oil to Dutch oven ( can substitute cooking spray if desired). Layer sliced potatoes on bottom of pan and sprinkle baby carrots on top.

Place roast on top of vegetables. Add asparagus along the side of the roast. Place roast into a 450 degree preheated oven for 15 to 20 minutes to brown the roast. Reduce heat to 315 degrees, cover and let cook 10 minutes per pound (approx 40 minutes). Check meat temperature in 10 minute intervals and remove when it reaches 135 degrees. Let stand 20 minute before slicing. Slice thin and against the grain and serve with the vegetables and some juice.

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AMISH STYLE BEEF AND NOODLES

Here's a real simple one pot dinner for the beef and noodles lovers.

Recipe By : Cast Iron Pan Store
Serving Size: 6
Preparation Time: 2:00
Categories : Dutch Oven Recipes

For this recipe, you'll need:

1 2.5lb Beef Chuck Sholder Roast
1 12oz pkg Mrs. Millers Old Fashioned Noodles
1 8 oz pkg fresh sliced mushrooms
1 32 oz pkg box culinary beef stock
1 Tbsp evoo
Paula Deens house seasoning (1 Cup salt, 1/4 cup each black pepper and garlic powder)
1/2 cup wine to deglaze
1 Shallot

     Let the meat come to room temperature and rub on all sides with the house seasoning. Preheat the
     Dutch Oven on medium heat with oil in pan and brown on all sides. Remove and add minced shallots,
     cook for 2 minutes and deglaze with wine. Place meat back in pan, and add stock. Cover and simmer
     for 1 Hour. Add the mushrooms, cover and cook for an additional 30 minutes.

Add the noodles and enough water to just cover. Cover and cook till the noodles are tender. Remove meat
and break into serving portions. Remove noodles to serving dish and serve.

Tuscan White Bean and Chicken Soup

Recipe By : Cast Iron Pan Store
Serving Size: 6
Preparation Time: 2:00
Categories : Dutch Oven Recipes

For This Recipe:

16 oz grilled Boneless Skinless chicken breasts, diced
1 medium tomato diced
2 celery stalks diced
1 medium onion diced
2 carrots diced
1 cup chopped fresh spinach
½ cup grated parmesano reggiano cheese
1 tsp dried oregano
1 tsp ground basil
½ tsp ground thyme
2 bay leaves
3 15 oz cans cannellini beans
½ cup Ditalini
1 tsp garlic powder
1 32 oz Chicken Culinary stock
4 cups broth
1 tbsp olive oil
Salt and Pepper

Heat cast iron grill gradually to medium high heat. Salt and Pepper chicken breasts on both sides until cooked, remove and set aside to cool before dicing.

Add olive oil to cast iron dutch oven and gradually raise to medium heat. Add carrots, onion, celery, salt and pepper to taste and cook for 5 minutes. Add diced chicken and garlic powder and continue to cook for an additional 5 minutes. Reduce heat, and add stock, broth, oregano, basil, thyme, and bay leaves. Cover and cook over medium low for one hour, checking occasionally and adjusting heat for a simmer.

Add 3 cans cannellini beans, tomatoes, spinach, cheese and ditalini. Raise heat to medium, cover and bring to a boil. Cook till pasta is tender, remove cover, and reduce heat to low.

Serve with sliced apples, warm bread sticks, and some extra grated cheese on the side.

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