dairy-free · Dinner
Slow-Roasted Lamb Stew with Tropical Broth
Slow-Roasted Lid-Cooked Lamb Stew · Sancocho Peka
Croatian peka-style lamb shoulder slow-roasted under a heavy lid with potato, garlic, and rosemary, finished in a Panamanian sancocho herb broth with yuca, corn, scotch bonnet, and fresh culantro.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
920Calories
56gProtein
42gFat
78gCarbs
10gSugar
8gFiber
1080mgSodium
175mgChol
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Instructions
1
Prep
Cut lamb into 3cm cubes. Season with 1 tsp salt and 0.5 tsp pepper. Peel potatoes and cut into 3cm chunks. Peel yuca and cut into 3cm chunks. Cut corn cob into 4 thick rounds. Slice onions into thick wedges. Smash 6 garlic cloves with the flat of a knife. Mince remaining 4 garlic cloves with scotch bonnet and ginger. Pick rosemary, thyme, and cilantro leaves. Cut limes into wedges. Preheat oven to 400F.
2
Sear
Heat 4 tbsp olive oil in a heavy oven-safe lidded pot (4-5 quart) over high heat 2 minutes. Add lamb in a single layer (work in batches if needed to avoid crowding) and sear 4 minutes turning once, until both sides are deep mahogany. Lift to a plate.
3
Build 1
Reduce heat to medium. Add onion wedges and cook 3 minutes until edges char. Stir in smashed garlic, half the rosemary, and thyme 60 seconds until fragrant.
4
Build 2
Add potatoes, yuca, and corn to the pot alongside the onion. Pour in white wine and chicken stock. Tuck lamb back in among the vegetables. Stir in minced garlic, scotch bonnet, ginger, oregano, and bay leaves.
5
Roast
Cover with a heavy lid or double layer of foil and slide into the oven on the middle rack. Roast 35 minutes until lamb is fork-tender and potatoes and yuca hold their shape under a glossy broth.
6
Build 3
Lift the lid off the pot and place on the stovetop over medium heat 3-4 minutes to reduce the broth slightly. Stir in half the cilantro off the heat and adjust salt to taste.
7
Plate
Drizzle remaining 2 tbsp olive oil over the top. Tip lamb, root vegetables, and broth into wide shallow bowls, scatter remaining cilantro and rosemary, and serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless lamb shoulder
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 400g (14.1 oz) russet potato
- 200g (7.1 oz) yuca
- 1 fresh corn on the cob
- 2 small yellow onions
- 10 garlic cloves
- 2 fresh scotch bonnet chilis
- 2 thumbs fresh ginger
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 2 tsp dried oregano
- 90ml (1/4 cup + 2 tbsp) olive oil
- 240ml (1 cup) dry white wine
- 400ml (1 2/3 cups) chicken stock
- 20g (handful) cilantro leaves
- 2 fresh limes