Wheat 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 fall-apart tender, soaking up a rich, aromatic broth built from pomegranate juice, apple cider vinegar, and bone broth. Ceylon cinnamon, turmeric, and ground ginger give the whole pot a warm, slightly exotic depth that sets this apart from a standard herb-and-broth stew. Carrots and sweet potato go in partway through, so they turn perfectly tender without turning to mush, and the rosemary perfumes everything beautifully. Every single ingredient here is naturally free of wheat — no flour-based thickeners, no grain-heavy shortcuts — so the broth gets its body from the collagen in the bone-in lamb and the starchy sweet potato instead. It's a smart, clean approach that doesn't sacrifice any of the richness you'd expect from a long braise. Finish each bowl with a scatter of fresh parsley and you've got a stunning, deeply nourishing meal that looks and tastes like it came 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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