Gluten 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 took all day — and this one genuinely rewards the patience. Bone-in lamb shoulder or leg braises low and slow until it's falling-apart tender, soaking up a rich, aromatic broth built on pomegranate juice, apple cider vinegar, and bone broth. The spice combination here is what makes it special: Ceylon cinnamon, turmeric, and ground ginger layer in warmth without overwhelming the savory depth of the seared meat. Carrots and sweet potato go in partway through, so they turn perfectly tender without going mushy, and fresh rosemary perfumes the whole pot as it cooks. Every ingredient in this recipe is naturally free of gluten — no flour-based thickeners, no store-bought stock with hidden additives, just clean whole foods doing all the work. It's the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks ladled into a bowl with a scatter of fresh parsley on top.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!