Black Pepper Free Irish Lamb Stew
There is something deeply comforting about a slow-simmered lamb stew, and this one delivers all the warmth and richness you'd want on a cold evening. Bone-in lamb shoulder or neck is seared in coconut oil until deeply browned, then braised low and slow with carrots, parsnips, turnips, and sweet potato until everything is meltingly tender. The broth gets its depth from bone broth, a splash of apple cider vinegar, and fresh thyme and rosemary — no black pepper needed to make it taste bold and satisfying. Ground turmeric and ginger step in to add gentle warmth and a subtle earthiness that works beautifully with the lamb without any heat or bite. For anyone navigating a pepper-free lifestyle, this kind of hearty, stick-to-your-ribs stew can feel hard to come by, but every ingredient here is straightforward and easy to verify. A finishing scatter of fresh flat-leaf parsley brightens the whole bowl and makes it feel just a little bit fancy. This is the kind of recipe you'll come back to all winter long.
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or neck, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 cups sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared pieces to a plate and set aside.
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