Paraben 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 hands-off once everything is in the pot. What makes this version especially interesting is the spice combination — Ceylon cinnamon is a softer, more delicate variety than the common cassia type, and it layers beautifully with turmeric and ginger without overwhelming the savory depth of the braise. A splash of pomegranate juice and apple cider vinegar adds a subtle brightness that keeps the whole dish from feeling heavy, even with rich bone-in lamb as the star. For anyone navigating paraben-free eating, the challenge is often hidden preservatives and additives lurking in store-bought broths, spice blends, and packaged meats — this recipe sidesteps all of that by keeping every ingredient whole and straightforward. Coconut oil handles the searing, fresh rosemary brings herbal fragrance, and sweet potato adds a natural sweetness and body to the broth as it cooks down. The result is fall-apart tender lamb surrounded by vegetables that have soaked up every bit of that spiced, savory liquid. Scatter some fresh parsley on top before serving and you have a bowl that looks and tastes genuinely impressive.
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!