Oats 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 skill, yet the process is mostly just patience and a good Dutch oven. The lamb shoulder braises low and slow until it's genuinely fork-tender, falling apart into rich, savory broth that's been layered with rosemary, garlic, and a warming blend of Ceylon cinnamon, turmeric, and ginger. What makes Ceylon cinnamon worth seeking out here is its softer, more floral heat — it rounds out the broth without overpowering the lamb the way a harsher variety might. Pomegranate juice and apple cider vinegar add a subtle brightness that cuts through the richness and keeps every bite from feeling heavy. Carrots and sweet potato go in partway through, soaking up all that spiced broth and turning perfectly tender by the time the lamb is done. For anyone navigating grain-free or oat-free eating, this stew is naturally built around whole, unprocessed ingredients — no fillers, no thickeners, nothing to second-guess. Ladle it into deep bowls with a scatter of fresh parsley and it's a complete, nourishing meal that genuinely delivers on every level.
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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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