Breastfeeding Friendly Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Rich, slow-braised lamb in a fragrant broth is exactly the kind of deeply nourishing meal that makes a real difference when your body is working hard to produce milk. Bone-in lamb shoulder is simmered low and slow until it falls apart, surrounded by sweet potato, carrots, and celery in a broth built from pomegranate juice, apple cider vinegar, and bone broth — a combination that's as restorative as it is genuinely delicious. The spice blend of Ceylon cinnamon, turmeric, and ginger adds warmth without any heat, making this a comforting bowl that's easy on a sensitive postpartum system. Ceylon cinnamon specifically is the gentler, lower-coumarin variety, so you can enjoy that subtle sweetness without concern. Fresh rosemary and garlic layer in savory depth, while the long braise means the lamb absorbs every bit of flavor before it ever hits your bowl. This is the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks — serve it with a scatter of fresh parsley and nothing else required.
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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)
Can be omittedfresh parsley
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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