32+ Mouthwetring Spring Lamb Stew Recipes to Savor This Season

As the season shifts to spring, it’s the perfect time to celebrate the flavors of fresh, seasonal ingredients with hearty yet comforting dishes.

One of the best ways to bring together tender cuts of meat and vibrant spring vegetables is with a delicious lamb stew.

Lamb, with its rich flavor and delicate texture, shines in the spring months, making it a perfect choice for a savory, soul-warming stew.

In this article, we’ve curated a collection of 32+ mouthwatering spring lamb stew recipes that will inspire your next meal.

From classic stews to inventive variations, these recipes bring out the best of the season’s bounty.

Whether you’re looking to cook something traditional or experiment with new flavors, you’ll find a recipe to suit every palate.

32+ Mouthwetring Spring Lamb Stew Recipes to Savor This Season

Spring lamb stew is a wonderful dish to celebrate the changing seasons with.

The tender lamb combined with fresh vegetables, herbs, and spices creates a meal that’s both satisfying and full of flavor.

With over 32 recipes to choose from, you’re sure to find something that suits your taste, whether you’re cooking for a crowd or enjoying a quiet meal at home.

So, gather your ingredients, get your pot ready, and enjoy the comforting warmth of spring lamb stew in your kitchen this season.

Spring Lamb Stew with Herbs and Zucchini

This spring lamb stew is a fresh and fragrant combination of tender lamb and seasonal vegetables. Zucchini replaces potatoes to keep the dish low-carb, while a mix of herbs such as rosemary and thyme brings out the best of spring flavors. It’s a satisfying and hearty stew that aligns with keto dietary goals.

Ingredients:

• 1.5 lbs lamb shoulder, cut into cubes
• 2 medium zucchinis, sliced into rounds
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (preferably homemade)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon zest (optional for brightness)
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides.
2. Remove the lamb and set it aside. In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
3. Add the chicken broth, rosemary, thyme, and lemon zest to the pot. Return the lamb to the pot and bring the stew to a simmer.
4. Cover and cook for 1 hour, or until the lamb is tender.
5. Add the sliced zucchini and cook for another 10–15 minutes, until the zucchini is tender.
6. Season with salt and pepper to taste.
7. Serve the stew garnished with fresh parsley.

This lamb stew is not only delicious but also perfect for a keto lunch. The zucchini offers a wonderful, light texture, and the rosemary and thyme provide an aromatic depth that complements the richness of the lamb. Enjoy this stew as a low-carb, satisfying meal that embodies the flavors of spring.

Spring Lamb and Spinach Stew with Cauliflower Rice

A vibrant stew with succulent lamb, nutrient-packed spinach, and cauliflower rice. This dish is an excellent choice for anyone following a low-carb or keto lifestyle, offering a satisfying and flavorful lunch. The cauliflower rice provides a perfect substitute for traditional rice, making it a lighter, keto-friendly option.

Ingredients:

• 1 lb lamb stew meat, cut into chunks
• 4 cups fresh spinach, washed and chopped
• 2 cups cauliflower rice (store-bought or homemade)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Brown the lamb stew meat until all sides are seared, about 5-7 minutes.
2. Remove the lamb and set aside. In the same pot, sauté the diced onion and minced garlic until fragrant and softened, about 4 minutes.
3. Add the ground cumin and coriander, cooking for an additional 1 minute to enhance the spices.
4. Pour in the beef broth and return the lamb to the pot. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the lamb is tender.
5. Add the chopped spinach and cauliflower rice, stirring well to combine. Continue simmering for an additional 10 minutes.
6. Season with salt and pepper to taste.
7. Serve the stew topped with fresh cilantro.

This hearty stew is the perfect combination of rich lamb, vibrant spinach, and cauliflower rice. The cumin and coriander provide an earthy depth to the stew, while the cauliflower rice keeps it light and low-carb. It’s a flavorful, filling option that will leave you satisfied without straying from your keto goals.

Lemon and Mint Spring Lamb Stew

This spring lamb stew features bright, fresh flavors of lemon and mint, making it a perfect dish for warmer months. The lamb is cooked until tender in a broth infused with lemon zest and fresh mint leaves, creating a refreshing yet satisfying meal. This recipe is a great low-carb, keto-friendly choice for lunch.

Ingredients:

• 1.5 lbs lamb leg, boneless and cut into cubes
• 1 lemon, zest and juice
• 1/2 cup fresh mint leaves, chopped
• 2 celery stalks, diced
• 1 onion, chopped
• 4 cups vegetable broth (or chicken broth)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped (optional for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Brown the lamb cubes until well-seared on all sides, about 7 minutes.
2. Remove the lamb and set aside. In the same pot, add the diced onion, celery, and garlic. Cook until softened, about 5 minutes.
3. Add the vegetable broth, lemon zest, and lemon juice. Bring to a boil.
4. Return the lamb to the pot, reduce the heat to low, and let the stew simmer for 1 hour, or until the lamb is tender.
5. Stir in the chopped mint leaves and let them cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh dill (if desired) and serve.

This lemon and mint lamb stew brings a refreshing twist to the traditional stew. The bright flavors of lemon and mint make this dish feel light and spring-like, while the lamb offers a rich, satisfying protein. This stew is perfect for anyone looking to enjoy a low-carb, keto-friendly lunch without sacrificing flavor or enjoyment.

Roasted Garlic and Rosemary Lamb Stew with Asparagus

This lamb stew features the rich, aromatic flavors of roasted garlic and fresh rosemary. Paired with spring asparagus, this dish is a celebration of the season’s best produce. The stew is hearty yet low-carb, making it a perfect keto lunch option that’s both filling and nutritious.

Ingredients:

• 1.5 lbs lamb shoulder, cubed
• 10 cloves garlic, peeled
• 1 bunch asparagus, trimmed and cut into pieces
• 1 onion, chopped
• 4 cups beef broth
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place garlic cloves on a baking sheet and roast for 20 minutes or until soft and golden.
2. In a large pot, heat olive oil over medium heat. Brown the lamb cubes on all sides.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Squeeze the roasted garlic into the pot, then add rosemary and beef broth. Bring to a simmer.
5. Cover and simmer for 1 hour, or until the lamb is tender.
6. Add asparagus pieces and cook for another 10 minutes until tender.
7. Season with salt and pepper and serve with fresh thyme.

This roasted garlic and rosemary lamb stew is packed with flavor from the slow-cooked lamb and roasted garlic. he addition of fresh asparagus adds a crunchy, springtime twist, and the rosemary brings a fragrant note that complements the rich lamb. It’s a perfect low-carb, keto-friendly dish to enjoy for lunch.

Mediterranean Lamb Stew with Olives and Feta

This Mediterranean-inspired lamb stew brings together the flavors of olives, feta, and fresh herbs. It’s a perfect low-carb and keto-friendly option that combines tangy feta, briny olives, and hearty lamb, creating a dish that’s both comforting and refreshing. Ideal for a satisfying spring lunch.

Ingredients:

• 1.5 lbs lamb shoulder, cubed
• 1 cup Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tbsp olive oil
• 2 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté onion and garlic until softened, about 5 minutes.
3. Add the vegetable broth, oregano, and lamb back to the pot. Bring to a boil, then reduce the heat to a simmer.
4. Cover and cook for 1 hour until the lamb is tender.
5. Stir in the olives and crumbled feta cheese, allowing the cheese to melt slightly into the stew.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Mediterranean lamb stew is bursting with bold flavors. The briny olives and creamy feta offer a tangy contrast to the rich lamb, while the fresh oregano adds a herbaceous depth. This stew is a flavorful and satisfying keto lunch that embraces the Mediterranean diet’s freshest ingredients.

Spring Lamb Stew with Artichokes and Leeks

A deliciously light yet hearty stew featuring tender lamb and spring vegetables like artichokes and leeks. This dish is perfect for a keto lunch, with the artichokes adding a subtle earthy flavor and the leeks providing a mild onion-like taste. It’s a fresh, spring-inspired meal that keeps the carb count low.

Ingredients:

• 1.5 lbs lamb leg, cubed
• 1 cup baby artichoke hearts, quartered
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

1. Heat olive oil in a large pot and brown the lamb cubes on all sides.
2. Remove the lamb and set aside. In the same pot, sauté the chopped onion and sliced leeks for 5 minutes.
3. Add the chicken broth and fresh thyme, bringing the stew to a simmer.
4. Return the lamb to the pot and cook for 45 minutes, until the lamb is tender.
5. Add the artichokes and continue cooking for an additional 10 minutes.
6. Season with salt and pepper and garnish with lemon zest.

This spring lamb stew is an elegant and light dish, thanks to the inclusion of artichokes and leeks. The tender lamb pairs wonderfully with the earthy vegetables, and the lemon zest adds a refreshing touch. It’s a perfect low-carb option for a satisfying, keto-friendly lunch.

Coconut Curry Lamb Stew

This coconut curry lamb stew is a rich, fragrant dish with a creamy coconut base and aromatic curry spices. The lamb is simmered in the coconut milk, infusing it with flavor and tenderness. Perfect for a hearty yet low-carb, keto lunch, this stew is satisfying and full of flavor.

Ingredients:

• 1.5 lbs lamb stew meat
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp curry powder
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb stew meat until seared on all sides.
2. Remove the lamb and set aside. In the same pot, sauté the onion, garlic, and grated ginger until fragrant, about 5 minutes.
3. Add the curry powder and cook for another minute to bring out the spices.
4. Pour in the coconut milk and return the lamb to the pot. Bring to a simmer and cook for 1 hour, until the lamb is tender.
5. Season with salt and pepper to taste and garnish with fresh cilantro.

This coconut curry lamb stew is a perfect balance of creamy, spicy, and savory flavors. The coconut milk creates a rich, silky broth, while the curry powder adds warmth and depth. This low-carb, keto-friendly dish is ideal for those seeking a comforting, flavorful lunch.

Lamb and Rutabaga Stew with Garlic and Sage

A cozy and satisfying stew made with tender lamb and the earthy flavors of rutabaga and sage. The rutabaga acts as a low-carb alternative to potatoes, while the garlic and sage bring a wonderful aroma and depth to the dish. This stew is perfect for a keto lunch during the cooler spring days.

Ingredients:

• 1.5 lbs lamb shoulder, cubed
• 1 large rutabaga, peeled and diced
• 1 onion, chopped
• 4 cups beef broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides.
2. Remove the lamb and set aside. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the beef broth, rutabaga, and sage to the pot. Return the lamb to the pot and bring to a simmer.
4. Cover and cook for 1 hour, until the lamb is tender and the rutabaga is soft.
5. Season with salt and pepper and serve.

This lamb and rutabaga stew is the perfect low-carb, hearty dish for spring. The rutabaga provides a subtle sweetness that balances the savory lamb, while the garlic and sage bring depth and warmth to the stew. It’s a satisfying, keto-friendly meal that’s both comforting and nutritious.

Lamb Stew with Cabbage and Mustard Greens

This lamb stew combines tender lamb with the robust flavors of cabbage and mustard greens. The dish is full of earthy, leafy greens that add texture and flavor, making it a perfect low-carb, keto-friendly meal. The mustard greens bring a slight peppery bite, making it a flavorful and unique spring stew.

Ingredients:

• 1.5 lbs lamb leg, cubed
• 1/2 head cabbage, shredded
• 2 cups mustard greens, chopped
• 1 onion, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes until seared on all sides.
2. Remove the lamb and set aside. In the same pot, sauté the onion until softened, about 5 minutes.
3. Add the vegetable broth and apple cider vinegar, and return the lamb to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour.
4. Add the shredded cabbage and mustard greens, cooking for another 10–15 minutes until the greens are tender.
5. Season with salt and pepper to taste.

This lamb stew with cabbage and mustard greens is a flavorful, low-carb option that’s perfect for a keto lunch. The mustard greens add a peppery kick, while the cabbage provides a satisfying texture. This stew is packed with nutrients and is a comforting choice for any springtime meal.

Lamb Stew with Broccoli and Garlic Butter

This lamb stew combines the rich flavor of tender lamb with the freshness of broccoli and the indulgent taste of garlic butter. The broccoli adds a crunch, while the garlic butter enriches the dish with a savory depth. It’s a perfect keto-friendly lunch that’s light yet satisfying.

Ingredients:

• 1.5 lbs lamb shoulder, cubed
• 2 cups broccoli florets
• 4 tbsp butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Brown the lamb cubes until seared on all sides.
2. Remove the lamb and set aside. In the same pot, sauté the chopped onion and garlic until fragrant, about 5 minutes.
3. Add the chicken broth to the pot, bring to a simmer, and return the lamb to the pot. Let it cook for 45 minutes, or until the lamb is tender.
4. Add the broccoli florets and cook for an additional 10 minutes.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

his lamb stew with broccoli and garlic butter is a comforting, low-carb meal perfect for a spring lunch. The broccoli brings freshness and a crunchy texture, while the garlic butter enhances the richness of the lamb. This dish is simple yet delicious and will keep you satisfied without any carbs.

Lamb Stew with Chard and Tomato

vibrant stew made with tender lamb, leafy chard, and tomatoes. This dish is light yet hearty, making it ideal for a keto lunch. The tomatoes bring a tangy sweetness, and the chard adds a mild, earthy flavor that pairs beautifully with the lamb.

Ingredients:

• 1.5 lbs lamb stew meat, cubed
• 1 bunch Swiss chard, chopped
• 2 tomatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes until well-seared on all sides.
2. Remove the lamb and set it aside. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the diced tomatoes, smoked paprika, and beef broth. Bring to a boil and then reduce the heat to a simmer.
4. Return the lamb to the pot and cook for 1 hour, or until the lamb is tender.
5. Add the chopped chard and cook for another 10 minutes, until the chard wilts and softens.
6. Season with salt and pepper to taste.

This lamb stew with chard and tomato brings the best of both worlds—a rich, savory base with the freshness of chard and the tangy sweetness of tomatoes. It’s a perfect springtime meal that is light, flavorful, and keto-friendly.

Lemon and Olive Lamb Stew with Spinach

This lamb stew is bright and flavorful, with the tang of lemon and the briny goodness of olives. Paired with hearty spinach, it makes for a perfect low-carb lunch that’s both refreshing and satisfying. The lemon zest and olives create a unique flavor profile, making it a special dish for any occasion.

Ingredients:

• 1.5 lbs lamb leg, cubed
• 1 cup green olives, pitted
• 4 cups spinach, chopped
• 1 lemon, zest and juice
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides.
2. Remove the lamb and set it aside. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the vegetable broth, lemon zest, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for 45 minutes.
4. Return the lamb to the pot and cook for another 15 minutes.
5. Stir in the chopped spinach and green olives, and cook for an additional 10 minutes.
6. Season with salt and pepper to taste.

This lemon and olive lamb stew offers a bright, Mediterranean-inspired flavor profile. The tang of lemon and the salty olives complement the tender lamb and fresh spinach perfectly. This dish is a flavorful, refreshing, and satisfying low-carb option for lunch.

Lamb and Cauliflower Stew with Garlic and Rosemary

This savory lamb stew features the hearty flavors of tender lamb combined with cauliflower, garlic, and rosemary. It’s a comforting yet light meal, perfect for a low-carb, keto-friendly lunch. The cauliflower mimics the texture of potatoes, making it an excellent substitute in this hearty dish.

Ingredients:

• 1.5 lbs lamb shoulder, cubed
• 1 small head cauliflower, broken into florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes.
3. Add the beef broth and fresh rosemary, bringing the stew to a simmer.
4. Return the lamb to the pot and cook for 1 hour, or until the lamb is tender.
5. Add the cauliflower florets and cook for an additional 15 minutes, until the cauliflower is soft.
6. Season with salt and pepper to taste.

This lamb and cauliflower stew is a comforting, low-carb meal that mimics traditional lamb stews while keeping it keto-friendly. The cauliflower takes the place of starchy potatoes, providing a similar texture without the carbs. The rosemary and garlic add a fragrant depth that complements the lamb beautifully.

Spicy Lamb Stew with Bell Peppers and Zucchini

This spicy lamb stew features tender lamb with vibrant bell peppers, zucchini, and a flavorful blend of spices. The heat from the spices adds a punch to the stew, while the bell peppers and zucchini keep it light and spring-inspired. This is a great low-carb, keto-friendly option for those who enjoy a little heat in their meals.

Ingredients:

• 1.5 lbs lamb stew meat, cubed
• 2 bell peppers, chopped
• 2 medium zucchinis, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes until seared on all sides.
2. Remove the lamb and set aside. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the chili powder, paprika, and cayenne pepper, cooking for 1 minute to enhance the flavors.
4. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer for 45 minutes.
5. Add the chopped bell peppers and zucchini and cook for an additional 10 minutes.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This spicy lamb stew with bell peppers and zucchini is a flavor-packed, low-carb option that’s perfect for a keto lunch. The heat from the spices adds excitement, while the bell peppers and zucchini bring freshness and texture to the dish. It’s a balanced, satisfying stew that’s as delicious as it is nutritious.

Herb-Crusted Lamb Stew with Mushrooms and Kale

This herb-crusted lamb stew combines the richness of tender lamb with the earthiness of mushrooms and the heartiness of kale. The herb crust creates a flavorful coating on the lamb, and the mushrooms add a savory umami depth to the broth. This stew is the ideal low-carb, keto-friendly dish for a cozy lunch.

Ingredients:

• 1.5 lbs lamb leg, cubed
• 2 cups mushrooms, sliced
• 1 bunch kale, chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Rub the lamb cubes with rosemary, thyme, salt, and pepper.
2. Heat olive oil in a large pot over medium heat. Brown the herb-crusted lamb cubes until seared on all sides.
3. Remove the lamb and set aside. In the same pot, sauté the onion until softened, about 5 minutes.
4. Add the vegetable broth and bring to a simmer. Return the lamb to the pot and cook for 45 minutes.
5. Add the mushrooms and kale and cook for another 10 minutes until the mushrooms are tender and the kale has wilted.
6. Season with salt and pepper to taste.

This herb-crusted lamb stew with mushrooms and kale is a savory, satisfying dish that’s perfect for a low-carb, keto-friendly lunch. The herbs on the lamb create a flavorful crust, while the mushrooms and kale add a delicious earthiness to the stew. It’s a rich, comforting dish that’s sure to please.

Lamb and Brussels Sprout Stew with Mustard

This hearty lamb stew combines the richness of tender lamb with the earthy bitterness of Brussels sprouts and the tang of mustard. A hint of Dijon mustard gives this dish a creamy, sharp flavor that pairs perfectly with the savory lamb. This stew is a perfect springtime keto lunch, both filling and flavorful.

Ingredients:

• 1.5 lbs lamb stew meat, cubed
• 2 cups Brussels sprouts, halved
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the chicken broth, Dijon mustard, and lamb back to the pot. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 45 minutes, or until the lamb is tender.
5. Add the Brussels sprouts and cook for another 15 minutes until they are tender.
6. Season with salt and pepper, and garnish with fresh thyme.

This lamb stew with Brussels sprouts and mustard brings together bold, tangy, and savory flavors. The mustard adds a unique creamy sharpness that complements the lamb beautifully, while the Brussels sprouts lend a subtle bitterness that balances the richness. It’s a satisfying and flavorful low-carb option for a keto lunch.

Lamb and Eggplant Stew with Tahini Sauce

A Middle Eastern-inspired lamb stew, featuring tender lamb and roasted eggplant, served with a creamy tahini sauce. This low-carb, keto-friendly dish has a rich, smoky flavor from the eggplant and a creamy, nutty tahini sauce that adds an indulgent yet healthy finish.

Ingredients:

• 1.5 lbs lamb shoulder, cubed
• 1 medium eggplant, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced eggplant on a baking sheet and drizzle with olive oil. Roast for 20–25 minutes, flipping halfway through.
2. In a large pot, heat olive oil over medium heat and brown the lamb cubes on all sides.
3. Remove the lamb and set it aside. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
4. Add the cumin, smoked paprika, and beef broth, and return the lamb to the pot. Bring to a boil and then reduce to a simmer. Cook for 1 hour until the lamb is tender.
5. Stir in the roasted eggplant and cook for another 10 minutes.
6. Mix the tahini with a bit of warm water to thin it out and drizzle over the stew.
7. Season with salt and pepper to taste and garnish with fresh cilantro.

This lamb and eggplant stew with tahini sauce is a delightful, aromatic dish that celebrates the flavors of the Middle East. The roasted eggplant adds a smoky depth, while the tahini sauce provides a creamy, nutty finish. This stew is a rich, keto-friendly, low-carb lunch that’s sure to satisfy your taste buds.

Lamb Stew with Spinach and Artichoke Hearts

A deliciously savory lamb stew packed with tender lamb, nutrient-dense spinach, and artichoke hearts. This spring-inspired dish is rich in flavor and low in carbs, perfect for a filling keto lunch. The artichokes add a delicate, slightly tangy flavor that complements the richness of the lamb.

Ingredients:

• 1.5 lbs lamb stew meat, cubed
• 1 can (14 oz) artichoke hearts, drained and quartered
• 4 cups spinach, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the vegetable broth and oregano, bringing to a boil. Return the lamb to the pot and simmer for 45 minutes.
4. Add the artichoke hearts and cook for another 10 minutes.
5. Stir in the spinach and cook for 5 more minutes, or until the spinach wilts.
6. Season with salt and pepper to taste.

This lamb stew with spinach and artichoke hearts is a light yet hearty dish perfect for the keto diet. The artichokes add a unique tanginess that enhances the richness of the lamb, while the spinach brings a fresh, green flavor to balance it all. This stew is a great low-carb option for a nutritious and satisfying lunch.

Lamb Stew with Roasted Peppers and Zucchini

This lamb stew features tender lamb, roasted bell peppers, and zucchini in a savory broth. The roasted peppers provide a subtle sweetness, while the zucchini adds texture and lightness. It’s a fresh and flavorful spring dish that’s low in carbs and perfect for a keto lunch.

Ingredients:

• 1.5 lbs lamb shoulder, cubed
• 2 bell peppers, roasted and sliced
• 2 zucchinis, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the bell peppers on a baking sheet for 20 minutes, then slice them into strips.
2. In a large pot, heat olive oil over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
4. Add the chicken broth, oregano, and lamb back to the pot. Bring to a boil, then reduce to a simmer and cook for 45 minutes.
5. Add the roasted peppers and zucchini, and cook for an additional 15 minutes.
6. Season with salt and pepper to taste.

This lamb stew with roasted peppers and zucchini is a light, flavorful dish perfect for a spring lunch. The roasted peppers lend a subtle sweetness, and the zucchini keeps the dish fresh and light. This keto-friendly, low-carb stew is the ideal choice for a nutritious meal.

Lamb Stew with Celery and Cabbage

This lamb stew combines tender lamb with the crispness of celery and the sweetness of cabbage. The celery adds a slight crunch, while the cabbage softens into the stew, offering a mild, sweet flavor. This dish is perfect for a low-carb, keto lunch that’s light yet satisfying.

Ingredients:

• 1.5 lbs lamb stew meat, cubed
• 2 celery stalks, chopped
• 1/2 head cabbage, shredded
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the beef broth and return the lamb to the pot. Bring to a boil and then reduce to a simmer for 45 minutes.
4. Add the chopped celery and shredded cabbage, and cook for an additional 15 minutes.
5. Season with salt and pepper to taste and garnish with fresh dill.

This lamb stew with celery and cabbage is a light, savory dish that’s perfect for a low-carb lunch. The celery adds a nice crunch, while the cabbage becomes sweet and tender in the broth. This dish is a nutritious, keto-friendly option that’s both flavorful and satisfying.

Spiced Lamb Stew with Cauliflower Rice

A spiced lamb stew served with cauliflower rice, perfect for those following a keto diet. The lamb is seasoned with fragrant spices like cinnamon and cumin, while the cauliflower rice provides a low-carb, rice-like texture. This dish is flavorful, hearty, and makes for a satisfying lunch.

Ingredients:

• 1.5 lbs lamb stew meat, cubed
• 1 head cauliflower, grated into rice-sized pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the cinnamon, cumin, and beef broth to the pot, then return the lamb to the pot. Bring to a simmer and cook for 1 hour.
4. While the stew is cooking, prepare the cauliflower rice by sautéing the grated cauliflower in a pan with olive oil for 5-7 minutes until tender.
5. Serve the lamb stew over the cauliflower rice.

This spiced lamb stew with cauliflower rice is a delicious, flavorful dish that perfectly combines rich lamb with aromatic spices. The cauliflower rice mimics the texture of regular rice while keeping the dish keto-friendly. This is a satisfying, low-carb lunch option that’s full of bold flavors.

Note: More recipes are coming soon