Sesame Free Irish Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(20)

This hearty, soul-warming stew is built on tender bone-in lamb that slow-simmers until it practically falls apart, surrounded by a medley of carrots, parsnips, turnips, and sweet potato in a rich, herb-scented broth. The deep sear on the lamb before braising is what gives the whole pot that irresistible depth of flavor — don't skip it. Coconut oil, bone broth, apple cider vinegar, and warming spices like turmeric and ginger round out the base, keeping every single ingredient clean and free from hidden sesame in any form. That matters more than people realize, since tahini, sesame oil, and sesame-laced spice blends have a way of sneaking into slow-cooked dishes and restaurant versions of this classic. Here, you control every element from start to finish, so there's no guesswork and no label-reading anxiety. Fresh thyme and rosemary do the heavy lifting on aromatics, and a handful of parsley at the end brightens the whole bowl beautifully. It's the kind of deeply satisfying, one-pot meal that tastes like it took all day — because it kind of did, and it's absolutely worth it.

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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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