Wasatch Mountain Lamb & Sage Stew

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

A hearty, slow-simmered stew inspired by Utah's mountain landscapes, featuring tender lamb, wild sage, and root vegetables. This mediterranean-inspired slow cooker ready in about 130 minutes pairs cut into 1-inch cubes lamb shoulder, large, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 1.5 lbs, cut into 1-inch cubes lamb shoulder
• 3 medium, peeled and chopped into 1/2-inch pieces carrots
• 1 large, finely diced onion
• 4 cloves, minced garlic
• 3 tbsp, finely chopped fresh sage
• 4 cups chicken stock
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 cups diced potatoes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs lamb shoulder cubes and sear for 4-5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot, sautéing for 3 minutes until softened. Stir in 3 tbsp fresh sage and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring constantly for 1 minute to cook off raw flour taste. Gradually pour in 4 cups chicken stock while stirring to prevent lumps.
4. Step 4: Return seared lamb to the pot, add 2 cups diced potatoes, 3 medium chopped carrots, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then cover and reduce heat to low.
5. Step 5: Cook uncovered for 1 hour and 45 minutes, stirring occasionally, until lamb is fork-tender and vegetables are soft. Remove the pot from heat and let rest for 10 minutes before serving.