Lactose Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that are naturally free of dairy in every form, this slow-simmered lamb stew is the kind of cold-weather comfort food that feels indulgent without a drop of cream or butter in sight. Coconut oil stands in as the cooking fat, giving the lamb a gorgeous sear before the pot gets layered with aromatics — grated ginger, turmeric, and Ceylon cinnamon — that make the whole kitchen smell incredible. A splash of apple cider vinegar and a drizzle of pure maple syrup balance each other beautifully, adding brightness and just a whisper of sweetness that plays off the richness of the bone broth. Carrots, parsnips, and sweet potato go in halfway through, soaking up all that spiced, glossy braising liquid as they turn completely tender. The lamb shoulder itself becomes fork-tender and practically melts after a long, low simmer — no shortcuts needed, just patience and a good Dutch oven. It's a genuinely satisfying bowl that doesn't ask you to compromise on flavor or texture, and a scatter of fresh parsley at the end keeps things feeling bright and fresh.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 3 cups bone broth (homemade or aip-compliant brand)
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside.
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