Barley Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying dishes that feels like it took serious culinary skill, yet the process is mostly just patience and a good Dutch oven. The lamb shoulder braises low and slow until it's genuinely fork-tender, falling apart into rich, savory broth that's been layered with rosemary, garlic, and warming spices. What makes this version especially interesting is the combination of Ceylon cinnamon, turmeric, and ground ginger — subtle enough to feel cozy rather than exotic, but complex enough to keep every bite interesting. A splash of pomegranate juice and apple cider vinegar adds a gentle brightness that cuts through the richness of the meat beautifully. Carrots and sweet potato go in partway through the braise, soaking up all that spiced broth without turning to mush. For anyone navigating grain sensitivities, this stew is built entirely around whole, unprocessed ingredients — no thickeners, no fillers, just naturally rich bone broth doing all the heavy lifting. Finish it with a scatter of fresh parsley and you've got a bowl that looks and tastes like something from a serious restaurant kitchen.
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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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