Beef Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Lamb is the star here, slow-braised until it falls apart at the touch of a fork, and every bite carries the warmth of rosemary, thyme, turmeric, and ginger. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar give it a subtle tartness that balances the richness of the meat, while bone broth keeps everything deeply savory and satisfying. Chunky carrots, parsnips, and turnips soak up all of that fragrant liquid as they cook, turning the whole pot into a hearty, nourishing meal. Searing the lamb in batches before braising is the move that builds the flavor foundation, creating those caramelized bits that get scraped up and folded into the sauce. Because the recipe relies entirely on lamb rather than beef, it's a natural fit for anyone navigating beef-free eating without wanting to sacrifice the comfort of a proper slow-cooked stew. Coconut oil keeps the fat source clean and simple, and there's nothing in the ingredient list that sneaks in any unwanted proteins or hidden additions. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort — even though the oven does most of the work.

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!