Dairy Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying cold-weather cooking that feels like it should be complicated — but this one is surprisingly straightforward and completely free of any dairy. Coconut oil stands in for butter at every stage, from searing the lamb to softening the aromatics, so there's no cream, no butter, and nothing to second-guess. The real magic here is the layering of flavors: pomegranate juice and apple cider vinegar lift the richness of the broth, while Ceylon cinnamon, turmeric, and ginger give the whole pot a warm, almost exotic depth that sets this apart from a standard herb stew. Bone broth keeps everything luscious and full-bodied without a drop of dairy in sight. Sweet potato and carrots go in partway through the braise, soaking up all those spiced, tangy juices until they're meltingly tender. The lamb itself — bone-in shoulder or leg — becomes fork-tender and practically falling apart after a long, low simmer, which is exactly what you want. A handful of fresh parsley scattered over the top at the end keeps it bright and beautiful right before it hits the table.
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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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