Lamb Stew with Roasted Bell Peppers and Sweet Potatoes Recipe

Lamb Stew with Roasted Bell Peppers and Sweet Potatoes on a white plate.

5 from 1 vote

Lamb Stew with Roasted Bell Peppers and Sweet Potatoes Recipe

There is a season for a hearty beef stew, and there is a reason for lamb stew with roasted bell peppers and sweet potatoes, both of them are wonderful.

Course Soup

Cuisine American

Keyword lamb stew, mashed sweet potatoes, roasted bell

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 493kcal

Cost 10

Ingredients

2 lb. lamb shoulder cubed
14 oz. diced tomatoes
2 sweet potatoes chopped
2 red bell peppers chopped
2 tbsp. fresh chives minced
2 tbsp. fresh basil chopped
4 cloves garlic minced
3 tbsp. coconut oil
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a large bowl, combine the chopped sweet potatoes and bell peppers. Drizzle with melted coconut oil and mix.
2 sweet potatoes, 2 red bell peppers, 3 tbsp. coconut oil
Place on a baking sheet and put the vegetables in the oven. Roast for 40 to 45 minutes or until potatoes are soft.
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the lamb on all sides, for about 2 to 3 minutes. Add the garlic and diced tomatoes, then cover.
2 lb. lamb shoulder, 4 cloves garlic, 14 oz. diced tomatoes
Simmer on low for 40 to 45 minutes.
Uncover and stir in the roasted potatoes and bell peppers.
Season to taste and cook another 5 minutes.
Sea salt and freshly ground black pepper
Sprinkle with fresh chives and basil before serving.
2 tbsp. fresh chives, 2 tbsp. fresh basil

Nutrition