Gluten Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply savory, and just a little unexpected, this slow-simmered lamb stew layers earthy spices with the natural sweetness of tart apples and root vegetables in a way that feels both rustic and refined. Boneless lamb shoulder is seared until deeply browned before braising low and slow in bone broth, which means the meat becomes genuinely fork-tender and the broth develops a rich, full-bodied depth that's hard to fake. The combination of turmeric, Ceylon cinnamon, fresh ginger, and torn sage leaves gives the whole pot a fragrant warmth that fills the kitchen as it cooks. Every ingredient here is naturally free of gluten — no flour-based thickeners, no soy sauce, no hidden grain products — so the stew comes together cleanly without any substitutions or workarounds. Carrots, parsnips, and Granny Smith apples break down just enough to thicken the broth while still holding their shape, giving each bowl real texture alongside the tender lamb. A splash of apple cider vinegar at the end brightens everything and keeps the richness from feeling heavy. This is the kind of one-pot meal that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend dinner.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
3 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
8 fresh sage leaves, roughly torn
2 sprigs fresh thyme

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the lamb cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and repeat with the remaining batch.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!