Hearty Slow Cooked Tomato Lamb Stew

Servings 4 people


  • 1 1/2 pounds lamb roast trimmed and cubed
  • 2 long links smoked sausage cooked and chopped
  • 2 medium carrots peeled and chopped
  • 2 cloves garlic pressed
  • 2 medium red onions chopped
  • 5 medium vine-ripened tomatoes cubed
  • 2 cups low sodium chicken broth
  • 1/4 cup red wine
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon raw honey


  • DO AHEAD TIP: Cook and chop sausage.
  • Combine all ingredients in a large slow cooker; blend well.
  • Cover and cook on LOW for 8 to 10 hours or until lamb is fork-tender.


SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add braised kale on the side.
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