Heart-Healthy Hearty Stewed Lamb
Warm up with a comforting bowl of Heart-Healthy Hearty Stewed Lamb, a wholesome and nourishing dish perfect for any occasion. Featuring lean lamb shoulder trimmed of fat and simmered alongside vibrant vegetables like carrots, celery, red potatoes, and aromatic garlic in a rich, low-sodium vegetable broth, this stew is crafted with your health in mind. Enhanced with tomato paste, fresh thyme, and a hint of black pepper, every spoonful delivers impeccable flavor without the guilt. With just 20 minutes of prep time and a slow simmer that results in tender lamb and perfectly cooked vegetables, this heart-healthy recipe is ideal for busy weeknights or relaxed gatherings. Garnished with fresh parsley, it’s a meal that’s as beautiful as it is satisfying. Keywords: heart-healthy lamb stew, lean lamb recipe, vegetable lamb stew, healthy comfort food.
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Recipe Information
Ingredients
- 1 pound lean lamb shoulder, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 red potatoes, quartered
- 4 cups low-sodium vegetable broth
- 2 tablespoons low-sodium tomato paste
- 1 bay leaf
- 3 sprigs fresh thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the lamb shoulder into 1-inch cubes. Ensure all visible fat is removed for a leaner dish.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the lamb cubes in batches to avoid overcrowding, browning them on all sides. Once browned, remove and set aside.
In the same pot, add the remaining olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, allowing the vegetables to start softening.
Return the lamb to the pot, along with any accumulated juices. Stir in the vegetable broth, tomato paste, bay leaf, thyme, black pepper, and salt. Mix well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 to 1.5 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally and adjust seasoning if necessary.
Remove the bay leaf and thyme sprigs before serving.
Garnish with freshly chopped parsley for a burst of fresh flavor before serving.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 35.1 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6539 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
