Steps

• Step 1

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Season lamb with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Brown lamb in batches and set aside.

  Ingredients

  • 4 Pound boneless lamb shoulder, cut into 1 inch pieces

  • To Taste salt and pepper

  • 2 Tablespoon olive oil

• Step 3

  Add bacon and cook for 15 to 20 minutes, stirring occasionally until lightly browned. Remove bacon and discard all but 2 tablespoons of the bacon fat.

  Ingredients

  • 8 Ounce bacon, chopped

• Step 4

  Add fat back to the Dutch oven then add onions and sauté until translucent. Add garlic and cook for 30 seconds more. Transfer lamb and bacon back to the pan and deglaze with white wine using a wooden spoon to scrape up all the browned bits on the bottom of the pan.

  Ingredients

  • 1 Large onion, diced small

  • 2 Clove garlic, minced

  • 1/2 Cup white wine

• Step 5

  Add stock, herbs, potatoes and carrots to the Dutch oven. Bring to a simmer. Cover and transfer to the grill. Let stew cook for 1-1/2 to 2 hours, or until the lamb is tender and falling apart.

  02:00

  350 ˚F / 177 ˚C

  Ingredients

  • 4 Cup beef stock

  • 2 Whole Bay leaves

  • 2 Sprig thyme

  • 1 Sprig rosemary

  • 2 Large potatoes, peeled and diced into 1/2 inch pieces

  • 2 Large carrots, peeled and cut into 1/2 inch pieces

• Step 6

  Remove stew from grill and place back on the stovetop over medium heat. Mix butter and flour together in a small bowl then whisk into the stew. Let cook 5 to 10 minutes, or until the stew is thick enough to coat the back of a spoon.

  Ingredients

  • 1/4 Cup flour

  • 1/4 Cup butter, room temperature

• Step 7

  Season with salt and pepper to taste. Remove bay leaves and stems from thyme and rosemary then serve. Enjoy!