I got this recipe from my friends, Doug and Karen, who are fellow sheep farmers. Doug always invites us over whenever he cooks his infamous lamb stew. My favorite past time is to go over to their house in the summer time, kick back on their old front porch, listen to the sheep in a nearby pasture, swap sheep stories, smell the honeysuckle, and watch the sun go down in the company of good friends with my lamb stew in hand!   

Enjoy!...........Lisa

Spray 4 quart ovenproof Dutch oven with no-stick spray. Add oil and swirl to coat bottom. Heat over medium heat. Add lamb and garlic. Cook, stirring frequently until meat is well browned.

Stir in flour, then stir in chicken broth, tomato paste, paprika and bay leaves. Cover and bring to a boil. Transfer to oven and bake covered at 350 degrees for 45 min. Stir in sweet potatoes and squash. Cover and bake for 25 min. more, stirring occasionally. Add corn and mushrooms and bake covered for an additional 20 min. until vegetables are tender. Discard bay leaves and serve with warm crusty French bread.