Lactose Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that feels like it took serious culinary skill — and this one absolutely delivers on that promise. The lamb shoulder braises low and slow until it's completely fork-tender, soaking up a rich, fragrant broth built from bone broth, pomegranate juice, and apple cider vinegar. What makes this version especially interesting is the spice profile: Ceylon cinnamon, turmeric, and ground ginger layer in warmth and complexity without overpowering the savory depth of the seared meat. Coconut oil handles all the cooking fat duties here, so there's no butter or cream anywhere in the pot — just clean, bold flavor from real ingredients. Carrots, sweet potato, and celery go in partway through the braise, giving them enough time to turn completely tender without turning to mush. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying a bowl topped with fresh parsley. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend dinner.
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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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