Lactose 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 bit unexpected, this lamb stew layers earthy spices with the natural sweetness of tart apples and root vegetables for a bowl that feels both rustic and refined. Coconut oil stands in for butter throughout, and the rich, silky body of the broth comes entirely from a long, slow simmer with bone broth and apple cider vinegar — no cream, no dairy, no shortcuts needed. Turmeric and Ceylon cinnamon bloom in the pot alongside fresh ginger and garlic, giving the whole dish a warmth that's complex without being heavy. The Granny Smith apples are the real surprise here — they soften into the stew and balance the richness of the lamb shoulder beautifully, while fresh sage and thyme keep everything grounded and aromatic. Searing the lamb in two batches before building the braise is the move that makes this stew taste like it came from a serious kitchen, developing a deep crust that pays off in every spoonful. It's the kind of recipe that rewards patience — by the time the lamb is fork-tender and falling apart, your kitchen will smell absolutely incredible.

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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.

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