ID 1379679743 Le Creuset Signature Enameled Cast Iron Oval French / Dutch Oven 275-Quart Oyster
Designed for generations of durability, the Le Creuset Dutch Oven is an essential cooking pot for home cooks and professional chefs alike. Its everyday versatility makes it perfect for everything from slow-cooking and braising to roasting, frying, baking and much more. Features Colorful exterior enamel is shock-resistant to prevent chipping and cracking Sand-colored interior enamel has a smooth finish that promotes caramelization, prevents sticking and resists stains Dome-shaped lid locks in flavor by promoting continuous circulation of heat and moisture Wide loop handles provide a safe and comfortable grip Signature black phenolic knob is oven-safe up to 500°F Stainless steel knob is safe at any oven temperature No seasoning required Dimensions: 9" long with handles, 5 1/2" tall with lid Capacity: 2.75 qt Compatible with Ceramic, Electric, Gas, Halogen, Induction, Oven Dishwasher safe Lifetime warranty Made in France Recipe Moroccan Lamb INGREDIENTS 2 preserved lemons Olive oil 1 leg or shoulder of lamb, about 3 - 4 pounds Salt and pepper to taste 6 cloves garlic A few sprigs of fresh thyme 2 teaspoons cumin 1 teaspoon turmeric 1 teaspoon ginger 2 onions, roughly chopped 2 carrots, cut into coins 3 zucchinis, cut into 2-inch pieces INSTRUCTIONS Preheat oven to 300 F.Cut the preserved lemons into quarters. Remove the peels, then cut each quarter in half. Set aside.Heat the Dutch oven on the stovetop. Add olive oil and brown the meat on all sides. After the meat is a deep brown, season generously with salt and pepper. Add garlic, thyme, spices, onions, carrots and lemons. Cover with lid and bake 2 1/2 hours, basting the meat regularly.Return the Dutch oven to the stovetop. Remove the lamb, garlic and thyme from the pot and set aside; if necessary, remove some of the grease. Deglaze the pan with a glass of water. Bring liquid to a simmer and reduce by half. Add zucchini and return meat to the pot. Finish baking in the oven for 1 hour.After the zucchini and lamb are done, slice the lamb and serve over the zucchini and carrots, topping with gravy from the pot.