Mediterranean Lamb & Rosemary Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply savory slow-cooked stew featuring fall-off-the-bone lamb shoulder, earthy root vegetables, and a vibrant rosemary-herb infusion. This mediterranean-inspired slow cooker (mediterranean) ready in about 500 minutes pairs cut into 1-inch cubes lamb shoulder, medium, diced red onion, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.25 lbs, cut into 1-inch cubes lamb shoulder
• 3 medium, peeled and diced into 1/2-inch pieces carrots
• 2 medium, peeled and diced into 1/2-inch pieces parsnips
• 1 medium, diced red onion
• 2 tbsp, finely chopped fresh rosemary
• 4, minced garlic cloves
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a skillet over medium-high heat and sear lamb cubes in batches until browned on all sides, about 4-5 minutes per batch, then transfer to slow cooker.
2. Step 2: Add diced carrots, parsnips, and red onion to the slow cooker, stirring to coat with any pan drippings.
3. Step 3: Stir in minced garlic, fresh rosemary, dried oregano, sea salt, and black pepper, then pour in chicken broth, ensuring all ingredients are submerged.
4. Step 4: Cook on Low for 7-8 hours until lamb is meltingly tender and vegetables are soft, stirring gently once halfway through cooking.