Oats Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

This hearty, slow-simmered stew brings together tender lamb shoulder, sweet-tart apples, and earthy root vegetables in a broth that smells absolutely incredible while it cooks. The combination of fresh sage, turmeric, and Ceylon cinnamon gives it a warmth that feels both rustic and a little unexpected — in the best possible way. Coconut oil and bone broth do the heavy lifting here, building a rich, deeply savory base without a single grain or filler ingredient in sight, which makes it a genuinely satisfying option for anyone navigating oat-free eating. Stews and braises can sometimes sneak in thickeners or grain-based additives, but every ingredient in this pot is whole and straightforward. The trick to getting that fall-apart texture is the long, low simmer — patience pays off when the lamb is fork-tender and the apples have melted into the broth. A finishing scatter of fresh parsley keeps it bright and fresh against all that richness. Ladle it into deep bowls and you have a complete, comforting meal that needs absolutely nothing else alongside it.

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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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