Lactose Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, deeply aromatic, and built for a slow simmer, this lamb stew is the kind of meal that makes the whole kitchen smell incredible. Seared lamb shoulder becomes fall-apart tender in a broth layered with Ceylon cinnamon, turmeric, fresh ginger, and a touch of maple syrup that adds just enough sweetness to balance the apple cider vinegar's brightness. Chunky carrots, parsnips, and sweet potato soak up every bit of that spiced broth, making this a genuinely satisfying one-pot dinner. The entire recipe is built on coconut oil and bone broth, so there's no dairy anywhere in the pot — no butter, no cream, no hidden milk solids to worry about. That makes it a natural fit for anyone managing lactose sensitivity without wanting to sacrifice richness or depth of flavor. Rosemary and thyme sprigs do a lot of quiet work here, and a handful of fresh parsley at the end lifts the whole bowl. It's the kind of stew that tastes even better the next day, once the flavors have had time to settle in.

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Ingredients

4 servings

2 lb boneless lamb shoulder, cut into 1.5-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground ceylon cinnamon
3 tbsp apple cider vinegar
3 tbsp pure maple syrup
3 cups bone broth
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
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the lamb cubes dry with paper towels and season all over with the 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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