Oven Stew Of Lamb

• 3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks
• 2 1/2 teaspoons kosher salt
• 1/2 cup all-purpose flour
• 1 1/2 tablespoons ground paprika
• 1 teaspoon ground black pepper, or to taste
• 3 tablespoons olive oil
• 1 (3.5-ounce) package prosciutto, finely diced
• 2 yellow onions, cut into eighths
• 1/8 teaspoon ground cloves
• 4 large red bell peppers, seeded and sliced into 2-inch pieces
• 8 large garlic cloves, peeled
• 2 large bay leaves
• 2 1/2 cups dry red wine (such as Merlot)
• 2 cups converted rice, cooked according to package directions*

1. Preheat oven to 350u0b0. Season lamb with 1/2 teaspoon kosher salt. Combine flour, remaining 2 teaspoons salt, paprika, and ground black pepper in large heavy-duty zip-top plastic bag. Add 6 lamb chunks to bag, seal, and shake well. Place lamb pieces on a large baking sheet, and repeat until all lamb is dredged.
2. Heat 1 tablespoon oil in a large Dutch oven for 2 minutes over high heat, add prosciutto, and brown 2 minutes; remove to baking sheet. Brown lamb in 3 batches in Dutch oven, allowing 2 to 3 minutes per side per batch and adding remaining oil as needed. Remove browned lamb chunks to baking sheet.
3. Add onion and next 4 ingredients, and saute in drippings 2 minutes. Return lamb, prosciutto, and any loose dredging flour to Dutch oven; add wine, and bring to a boil.
4. Transfer to lower third of oven, cover, and bake at 350u0b0 for 2 hours or until lamb is fork-tender. Remove bay leaves, and add more salt and pepper, if desired. Serve over warm, cooked rice.
5. *For testing purposes, we used Uncle Ben's Converted Original. It tastes a lot like white rice but provides more nutrients.

lamb, kosher salt, allpurpose, ground paprika, ground black pepper, olive oil, yellow onions, ground cloves, red bell peppers, garlic, bay leaves, red wine, rice

Taken from www.myrecipes.com/recipe/oven-stew-of-lamb (may not work)