Rice Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Hearty, warming, and deeply aromatic, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of lamb shoulder are seared until deeply browned, then slow-simmered with carrots, parsnips, and tart Granny Smith apples in a rich bone broth until everything is fall-apart soft and full of flavor. The combination of fresh sage, thyme, turmeric, and Ceylon cinnamon gives the broth a complexity that feels almost exotic without being fussy or hard to source. Tart apple might sound like an unusual addition to a savory stew, but it melts into the broth and balances the richness of the lamb beautifully — trust the process on that one. For anyone navigating a grain-free lifestyle, this recipe is a genuinely satisfying answer to the "what do I eat instead" question, since every single ingredient is naturally free of rice and rice-derived products. Coconut oil handles the searing, bone broth builds the base, and apple cider vinegar adds a subtle brightness that ties everything together — no fillers, no hidden grains, no compromises. Finish with a scatter of fresh parsley and you have a bowl that looks and tastes like it took far more effort than it actually did.

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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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