Slow-Braised Lamb & Sweet Potato Stew

Name: Slow-Braised Lamb & Sweet Potato Stew
Total time: 1 min
Yield: 2 people
Ingredients: 14 oz Lamb Chops; 1 tbsp Olive Oil; 1 large Sweet Potato; 1 medium Bell Pepper; 1 large Carrot; 1 medium Yellow Onion; 3 cloves Garlic; 2 cup Beef Broth; 1 tbsp Fresh Thyme; 1 tbsp Fresh Dill; 3 cup Chopped Spinach; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Gluten-Free • Dairy-FreeSlow CookHigh Protein • BalancedOne-PotDinnerComfort Food

Medium

1hour30minutes

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A healthy, deeply flavorful one-pot stew featuring tender lamb chops slow-cooked with sweet potatoes, bell peppers, carrots, and a fragrant blend of thyme and dill.

There is nothing quite as comforting as a Slow-Braised Lamb & Sweet Potato Stew, especially when you want a healthy, diet-friendly dinner that feels incredibly indulgent. Cooking the lamb chops low and slow for 1 hour and 20 minutes allows the meat to become melt-in-your-mouth tender while infusing the rich beef broth with deep, savory flavors. This recipe perfectly balances the robust taste of the lamb with the natural sweetness of a vibrant sweet potato and carrot, while the bell pepper adds a subtle earthy depth. What truly elevates this stew, however, are the herbs: aromatic thyme and bright, grassy dill cut through the richness of the meat, creating a surprisingly light and vibrant finish. By stirring in fresh chopped spinach at the very end, you preserve its bright green color and vital nutrients, making this a perfectly balanced, one-pot meal. Whether you are meal-prepping for the week or settling in for a cozy weekend dinner, this Slow-Braised Lamb & Sweet Potato Stew is a phenomenal way to enjoy a hearty, macro-friendly dish that doesn't compromise on flavor.

Ingredients

400 g Lamb Chops (about 4 chops)
1 tbsp Olive Oil
300 g Sweet Potato (1 large sweet potato, cubed)
150 g Bell Pepper (1 medium pepper, chopped)
120 g Carrot (1 large carrot, sliced)
150 g Yellow Onion (1 medium onion, diced)
3 cloves Garlic
470 ml Beef Broth
1 tbsp Fresh Thyme (or 1 tsp dried)
1 tbsp Fresh Dill (chopped)
100 g Chopped Spinach (about 3 cups loosely packed)
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Season the lamb chops generously with sea salt and black pepper.
2
Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the lamb chops and sear for 2-3 minutes per side until browned. Remove the meat and set aside.
3
In the same pot, add the diced yellow onion, sliced carrot, and chopped bell pepper. Sauté for about 5 minutes until they begin to soften.
4
Stir in the minced garlic and fresh thyme, cooking for 1 more minute until fragrant.
5
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the seared lamb chops to the liquid.
6
Bring to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly for 45 minutes.
7
After 45 minutes, gently stir in the cubed sweet potato. Cover again and continue to simmer for another 35 minutes (bringing the total lamb cooking time to 1 hour and 20 minutes), or until the lamb is fall-off-the-bone tender and the potatoes are soft.
8
Remove the pot from the heat. Stir in the chopped spinach and fresh dill, allowing the residual heat to wilt the greens for about 2 minutes.
9
Taste the broth and adjust the seasoning if necessary before serving warm.

Chef's Tips

•If your lamb chops are particularly thick, keeping the heat on the lowest possible simmer ensures they become tender rather than tough.
•Wait to add the sweet potatoes halfway through the slow-cooking process so they hold their shape and don't turn into mush.

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