Oats Free Pomegranate, Apple & Sage Lamb Stew
This hearty lamb stew is the kind of deeply warming, slow-simmered dish that makes the whole kitchen smell incredible — layers of pomegranate, tart apple, and fresh sage wrapping around tender, fall-apart bone-in shoulder. The flavor profile is genuinely surprising: fruity and bright from the pomegranate juice and apple cider vinegar, earthy and aromatic from turmeric, Ceylon cinnamon, and fresh ginger, all grounded by rich bone broth and properly seared lamb. Coconut oil gets the meat beautifully browned before everything comes together low and slow in the Dutch oven, which is where the real magic happens. Carrots and parsnips add body and natural sweetness, while the apple chunks go in toward the end so they soften without disappearing entirely into the broth. There's nothing here that relies on grains or grain-based thickeners — the stew builds its own silky, full-bodied consistency through the long simmer and the natural starches from the root vegetables and fruit. It's a genuinely elegant bowl of food that works just as well for a relaxed weekend dinner as it does for impressing guests who have no idea how simple the ingredient list really is. Finish with a scatter of fresh parsley and you've got something that looks and tastes like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the stew
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
- ¼ cup pomegranate juice
- 1 tbsp apple cider vinegar
- 2 cups bone broth
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp fresh sage leaves, thinly sliced
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then 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 pieces and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared lamb to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!