Seed Oil Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that rewards patience with incredible depth of flavor, and this version delivers on every level. Coconut oil stands in for the usual canola or vegetable oil, making it a clean, seed-oil-free braise from start to finish without any compromise on richness or browning power. The sear on the lamb is everything here — those deeply caramelized surfaces dissolve into the broth over the long braise, building a sauce that tastes like it took far more effort than it did. Ceylon cinnamon, turmeric, and ginger give the stew a warmly spiced backbone that feels exotic but not overwhelming, while pomegranate juice and apple cider vinegar add a bright, slightly tart lift that keeps the richness in check. Sweet potato and carrots go in halfway through so they stay tender without turning to mush, soaking up all that rosemary-scented broth as they cook. Bone broth ties everything together with body and a subtle savory depth that store-bought stock simply can't match. Ladle it into wide bowls with a scatter of fresh parsley and you've got a meal that looks and tastes like something from a serious kitchen.
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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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