Artificial Food Coloring Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Artificial Food Coloring Free Rosemary-Garlic Lamb Stew

Rich, slow-braised lamb stew is exactly the kind of comfort food that should be completely free of synthetic dyes — and this one is, from the first sear to the final ladle. Every drop of color here comes from real ingredients: golden turmeric, deep pomegranate juice, caramelized lamb, and earthy root vegetables that turn beautifully tender after a long braise. Packaged stew bases and seasoning blends are notorious for sneaking in artificial colorings to mimic that rich, slow-cooked look, but this recipe builds all of that depth the honest way, through proper browning and a braising liquid that does the heavy lifting. The combination of bone broth, apple cider vinegar, and pomegranate juice creates a savory-tart base that soaks into the carrots, parsnips, and turnips as they cook down alongside the lamb. Fresh rosemary and thyme tie everything together with an herbal warmth that no dye-laden shortcut could replicate. It's a deeply satisfying bowl that happens to be built entirely from whole, recognizable ingredients — no label-reading anxiety required.

About Fig

Fig 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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!