Roast Lamb Stew With Garlic and Rosemary

Roast Lamb Stew With Garlic and Rosemary

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Roast Lamb Stew With Garlic and Rosemary
What’s Easter without roast lamb, right? Here we have the perfect LCHF recipe for your Easter main course - Roast Lamb Stew With Garlic and Rosemary. The bonus – it’s a meal in itself, so all you need to do is serve it with a simple green salad on the side for a scrumptious dinner with friends and family. Why we love this Roast Lamb Stew With Garlic and Rosemary? This Easter staple is warming, and full of veggies that add more nutrition to your holiday meal. We have replaced regular oil with LCHF friendly grass-fed butter rich in omega 3 and 6 fatty acids. Lamb is a great source of Omega-3 fatty acids but is also rich in Vitamin B12, Vitamin B3, Selenium, Zinc, Phosphorus and Iron. To add the trademark Easter sweet tinge to this recipe, we have replaced sugar with Manuka Honey, rich in antioxidants.
Votes: 2
Rating: 3.5
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Rate this recipe!
Healthy Diet Lunch And Dinner
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
  • 3 lb Boneless Lamb Trimmed, cut into 7cm chunks
  • 1 large Red Onion Chopped into wedges
  • 2 small Carrots Chopped into chunks
  • 2 Stalks Celery Cut into chunks
  • 1 tbsp Grass-Fed Butter Melted
  • 1 Cup Dry White Wine ,250 ml
  • 2 Cups Lamb Stock you can use beef stock if you have that handy instead
  • 1 tsp Mauka Honey
  • 3 tbsp Balsamic Vinegar
  • 6 Cloves garlic Very thinly sliced
  • 2 Sprigs Rosemary Leaves picked
  • 2 Bay Leaves Fresh
  • 1 cup Parsley Leaves Roughly chopped
  • Sea salt & Pepper To taste
Healthy Diet Lunch And Dinner
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
  • 3 lb Boneless Lamb Trimmed, cut into 7cm chunks
  • 1 large Red Onion Chopped into wedges
  • 2 small Carrots Chopped into chunks
  • 2 Stalks Celery Cut into chunks
  • 1 tbsp Grass-Fed Butter Melted
  • 1 Cup Dry White Wine ,250 ml
  • 2 Cups Lamb Stock you can use beef stock if you have that handy instead
  • 1 tsp Mauka Honey
  • 3 tbsp Balsamic Vinegar
  • 6 Cloves garlic Very thinly sliced
  • 2 Sprigs Rosemary Leaves picked
  • 2 Bay Leaves Fresh
  • 1 cup Parsley Leaves Roughly chopped
  • Sea salt & Pepper To taste
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. Preheat the oven 220°C.
  2. Place the lamb, onions, carrots and celery in a large roasting pan and season well with sea salt and freshly ground black pepper. Toss with butter and roast for 20 to 25 minutes, turning once, until the lamb and vegetables are lightly browned.
  3. Remove the pan from the oven and transfer the lamb and vegetables to a large stew pot, along with their cooking juices.
  4. Scatter the garlic, honey, sea salt and freshly ground black pepper over the meat and vegetables. Cook for about five minutes, and then add the white wine, balsamic vinegar, lamb stock, bay leaves and rosemary.
  5. Cover (with the lid left slightly ajar for steam to escape through) and simmer over low heat for an hour, stopping by to stir it up a few times as it cooks.
  6. Sprinkle with parsley and serve.
Nutrition Facts
Roast Lamb Stew With Garlic and Rosemary
Amount Per Serving
Calories 994 Calories from Fat 594
% Daily Value*
Total Fat 66g 102%
Saturated Fat 28g 140%
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Cholesterol 297mg 99%
Sodium 1261mg 53%
Potassium 1365mg 39%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 76g 152%
Vitamin A 142%
Vitamin C 95%
Calcium 10%
Iron 47%
* Percent Daily Values are based on a 2000 calorie diet.

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