Breastfeeding Friendly Rosemary-Garlic Lamb and Sweet Potato Stew
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Learn more āIngredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 Ā½-inch cubes
- 1 Ā½ tsp fine sea salt, divided, plus more to taste
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch chunks
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 3 cups chicken broth
- 1 tbsp apple cider vinegar
- 3 cups broccoli florets (about 1 small head), cut into bite-sized pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp of the salt. Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer ā work in two batches to avoid crowding ā and sear undisturbed for 3ā4 minutes per side until deep brown on at least two sides. Transfer the seared lamb to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and the remaining 1/2 tsp salt and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so it does not brown.
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