Lamb Herb Winter Stew

This stew is close to my heart! The lamb is super tender and full of flavor from the garlic and herbs. The tomato based broth can be simmered for a few hours to bring out even more flavor. I love how the fresh herbs and the potatoes really ground the body during a cooler season. If you’re anything like me: a bowl of this stew is like the coziest sweater for this chilly season. 

PREP TIME: 20 minutes
COOK TIME: 2 hours
TOTAL TIME: 2.20 hours


  • 1/2 lb mini lamb chops 
  • 1/4 cup coconut aminos 
  • 1/4 cup balsamic vinegar 
  • 2 onions, chopped
  • 4 cloves garlic
  • 8 mini sweet red peppers, chopped
  • 4 celery stalks, chopped
  • 6 medium carrots, chopped
  • 2 large potatoes, chopped
  • 1/4 olive oil
  • 28 oz canned tomatoes, diced 
  • 4 cups veggie broth 
  • 1 bay leaf
  • 1 tbsp fresh basil
  • 1 tbsp fresh thyme 
  • 1 tbsp fresh rosemary
  • salt and pepper


Marinate meat in the coconut aminos and vinegar for 30 minutes.

In a large pot, throw in all the veggies and drizzle olive oil. Place lamb on top of veggies and mix in. Sauté at high heat, until the lamb is not showing any pink. Please don’t cook the meat, just a little pink on the surface cooked out.

Mix in the canned of tomatoes and veggie broth. The liquid should just cover the solids. Add in herbs, salt and pepper.

Bring up to a boil, then simmer until veggies and lamb is cooked. I like to simmer for 2 hours for more flavor. Serve with a crusty bread.

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