Macadamia Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those dishes that feels like a warm hug on a cold evening, and this version delivers every bit of that comfort. 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 and the broth turns silky and full-bodied. A splash of apple cider vinegar brightens the whole pot, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and depth without overwhelming the natural richness of the lamb. The bone broth base ties it all together, making each spoonful genuinely satisfying rather than just filling. Because every ingredient here is straightforward and whole-food, you never have to second-guess what's going into the pot — no hidden nut oils, no ambiguous additives, just clean, honest cooking. Scatter a little fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes.
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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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