AIP Friendly Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Few things are as deeply satisfying as a slow-braised stew that fills the kitchen with the scent of rosemary, garlic, and warm spices for hours on end. Bone-in lamb shoulder is seared until deeply browned, then braised low and slow with carrots, parsnips, and turnips until everything is fall-apart tender and the broth is rich and silky. The braising liquid gets a subtle brightness from pomegranate juice and a splash of apple cider vinegar, which balance the earthiness of turmeric and ginger in a way that feels both rustic and a little unexpected. Following the autoimmune protocol means steering clear of nightshades, grains, legumes, and dairy — and this recipe does exactly that without any workarounds or substitutions that feel like settling. Every ingredient here is straightforwardly compliant: coconut oil for searing, bone broth as the base, and fresh herbs for depth. It serves four, making it a solid option for a Sunday cook that carries you through a few weekday lunches as well. Finish each bowl with a handful of chopped flat-leaf parsley and you have a meal that looks and tastes like it came from a proper restaurant kitchen.

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Ingredients

4 servings

For the stew

2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
6 cloves garlic, smashed and peeled
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch cubes
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 tsp ground turmeric
½ tsp ground ginger

For the braising liquid

½ cup pomegranate juice
2 tbsp apple cider vinegar
2 cups bone broth

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with 1 tsp fine 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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