AIP Friendly Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Few things satisfy quite like a deeply braised lamb stew on a cold evening, and this one delivers serious depth of flavor without any of the nightshades, grains, or legumes that make stew recipes tricky to navigate on an elimination protocol. Bone-in lamb shoulder is seared in coconut oil until it develops a rich, caramelized crust, then slowly braised in bone broth with sweet potato, carrots, and celery until everything is fall-apart tender. The spice blend is where this recipe really shines — Ceylon cinnamon, turmeric, and ginger layer in warmth and complexity that feels almost exotic, while fresh rosemary keeps it grounded and savory. A splash of pomegranate juice and apple cider vinegar deglaze the pot and add a subtle brightness that balances the richness of the lamb beautifully. Every ingredient here is compliant by design, so there's no substituting or second-guessing — just straightforward, nourishing cooking. It makes four generous servings, which means leftovers reheat wonderfully and the flavors only deepen overnight. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took far more effort than it did.
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
- 1 tsp fine sea salt
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 sprigs fresh rosemary
- ½ tsp ground ceylon cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 3 cups bone broth
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with the 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.
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