Fructose Free Rosemary-Garlic Lamb and Sweet Potato Stew

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

5.0

(11)

Fructose Free 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
Ingredient note
Larger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.

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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