Lupin Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, fragrant, and deeply satisfying, this lamb stew brings together tender braised meat, sweet-tart apple chunks, and earthy root vegetables in a broth that smells absolutely incredible while it simmers. The combination of fresh sage, Ceylon cinnamon, turmeric, and ginger gives the whole pot a gently spiced, almost exotic depth that feels special without being fussy. Searing the lamb in batches before building the stew is the move that makes everything richer — those browned bits scraped from the bottom of the Dutch oven are pure flavor. Carrots and parsnips soak up the bone broth beautifully over the long, low simmer, turning silky and sweet alongside the fall-apart lamb. For anyone navigating lupin avoidance, this recipe is naturally free of that legume-family flour without any substitutions required — every ingredient here is straightforward and easy to verify. Apple cider vinegar adds a subtle brightness that keeps the stew from feeling heavy, and a handful of fresh parsley at the end lifts the whole bowl. It's the kind of deeply comforting, one-pot dinner that earns a permanent spot in the cold-weather rotation.

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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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