Eosinophilic Esophagitis Friendly Rosemary-Garlic Lamb and Sweet Potato Stew

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

5.0

(11)

Eosinophilic Esophagitis Friendly Rosemary-Garlic Lamb and Sweet Potato Stew

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Ingredients

4 servings

For the stew

2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
1 ½ 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 ½-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)

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 — work in two batches to avoid crowding — and sear undisturbed for 3–4 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 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.

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