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.
Servings Prep Time
6people 30minutes
Cook Time
1.5hours
Servings Prep Time
6people 30minutes
Cook Time
1.5hours
Ingredients
  • 3lb Boneless LambTrimmed, cut into 7cm chunks
  • 1large Red OnionChopped into wedges
  • 2small CarrotsChopped into chunks
  • 2Stalks CeleryCut into chunks
  • 1tbsp Grass-Fed ButterMelted
  • 1Cup Dry White Wine,250 ml
  • 2Cups Lamb Stockyou can use beef stock if you have that handy instead
  • 1tsp Mauka Honey
  • 3tbsp Balsamic Vinegar
  • 6Cloves garlicVery thinly sliced
  • 2Sprigs RosemaryLeaves picked
  • 2 Bay LeavesFresh
  • 1cup Parsley LeavesRoughly chopped
  • Sea salt & PepperTo taste
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.

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