Braised Lamb with Rosemary and Sweet Potato Mash
Tender, slow-braised lamb infused with aromatic rosemary and garlic, served alongside a creamy, nutrient-rich sweet potato and carrot mash. A comforting and deeply satisfying AIP-friendly meal.
2070 calories
$8 par portion
$80 min
2 portions
autoimmune-protocol, any cuisine
Ingrédients
- 400g lamb shoulder, cut into cubes
- 500g sweet potatoes, peeled and chopped
- 200g carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 45ml extra virgin olive oil
- 300ml bone broth or water
- 1 tsp ground turmeric
- 1 bay leaf
- 15ml apple cider vinegar
- Sea salt to taste
- Fresh parsley, chopped, for garnish
Disponible pour les membres NutriPro.
Instructions
- 1.Pat the lamb cubes dry and season generously with sea salt. Heat 30ml of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove and set aside.
- 2.Reduce the heat to medium, add the chopped onion to the pot, and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 3.Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom. Return the lamb to the pot. Add the bone broth, rosemary sprigs, bay leaf, and turmeric. Bring to a simmer.
- 4.Once simmering, reduce the heat to low, cover, and let it braise for 60-75 minutes, or until the lamb is tender.
- 5.While the lamb is cooking, place the chopped sweet potatoes and carrots in a separate pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.
- 6.Drain the sweet potatoes and carrots well. Return them to the pot and mash until smooth. Stir in the remaining 15ml of olive oil and season with sea salt to taste.
- 7.Remove the bay leaf and rosemary sprigs from the lamb stew. Serve the braised lamb and its sauce over a generous portion of the sweet potato mash. Garnish with fresh parsley.
Informations nutritionnelles
133g
fat
134g
carbs
21g
fiber
92g
protein
Pourquoi cette recette
This recipe is designed for autoimmune support, using anti-inflammatory ingredients like lamb and turmeric. It's rich in zinc from the lamb and beta-carotene from the sweet potatoes, promoting gut health and immune system balance without common irritants.
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