Legume Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying meals that feels like it took serious culinary effort — and this one absolutely delivers on that promise. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow in a fragrant bath of pomegranate juice, apple cider vinegar, and bone broth until it practically falls off the bone. What makes this version especially interesting is the spice profile: Ceylon cinnamon, turmeric, and ground ginger layer in a warmth that's complex without being heavy, and the pomegranate juice adds a subtle tartness that balances the richness of the lamb beautifully. Carrots and sweet potato go in partway through the braise, soaking up all those savory juices and becoming meltingly tender by the time the pot comes off the heat. For anyone navigating a legume-free approach, this is the kind of hearty, stick-to-your-ribs stew that proves you don't need beans or lentils to build depth and body — the collagen from the bone-in cut and the bone broth do all that work naturally. Coconut oil handles the searing, keeping every ingredient in the pot firmly in legume-free territory without any compromise on flavor. Scatter some fresh parsley over the top before serving and you've got a showstopper bowl that's as weeknight-friendly as it is dinner-party worthy.
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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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