Braised Lamb with Rosemary and Sweet Potato Mash

Few dishes capture the essence of comfort quite like tender lamb slowly braised with fragrant rosemary and garlic. This recipe brings together deep savory flavors and the natural sweetness of root vegetables for a meal that feels both rustic and refined.

The combination of rich, melt-in-your-mouth lamb and velvety sweet potato mash creates a dish perfect for cozy evenings, yet elegant enough for guests. Plus, it's *autoimmune protocol (AIP) friendly*, nourishing, and deeply satisfying.

Serve it as a centerpiece for a weekend dinner, or make it ahead for a wholesome weeknight treat that reheats beautifully.

Ingredients

• 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

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.

Tips & Substitutions

• Make it ahead: The flavors deepen overnight — reheat gently for even richer taste.
• Substitute proteins: You can swap lamb for beef or venison if preferred.
• Add greens: Serve with sautéed kale or spinach for extra nutrients and color contrast.

Nutrition

Approx. 2070 calories for the full recipe (serves 4). Per serving (approximate):

• Fat: 133g
• Carbohydrates: 134g
• Fiber: 21g
• Protein: 92g

This braised lamb dish embodies comfort and nourishment in every bite. Try it this week and share your creation — we’d love to see how it turns out in your kitchen!