Whole 30 Rosemary-Garlic Lamb & Sweet Potato Stew with Asparagus
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.7(6)
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Learn more →Ingredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
- 1 ½ tsp fine sea salt, divided
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 2-inch 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.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deep brown on at least two faces. Transfer the seared lamb to a plate and repeat with the second batch.
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