Low Iodine Apple & Sage Lamb Stew
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 genuinely special. The combination of turmeric, Ceylon cinnamon, and fresh sage gives the broth a complexity that tastes like it took far more effort than it actually did. For anyone navigating a low-iodine protocol, this kind of hearty, satisfying meal can feel hard to come by — but every ingredient here, from the coconut oil to the bone broth to the fresh aromatics, keeps things firmly on the safe side without any compromise on flavor. Searing the lamb in batches before the long, slow simmer is the move that makes the whole dish: you get that deep, caramelized crust that transforms the broth into something rich and almost silky. The parsnips and carrots soften beautifully over the cook time, while the apple chunks melt into the stew and add a gentle brightness that balances the savory depth. It's the kind of recipe that rewards patience and fills the kitchen with an aroma that will have everyone hovering near the stove.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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