Brazil Nut Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Brazil Nut Free Rosemary-Garlic Lamb Stew

This hearty, slow-braised stew is the kind of deeply satisfying cold-weather meal that fills your kitchen with the most incredible aroma — think rosemary, garlic, and warm spices mingling with rich, savory broth. Bone-in lamb shoulder is seared until deeply browned, then braised low and slow until it practically falls apart at the touch of a fork. Pomegranate juice and apple cider vinegar bring a subtle brightness to the braising liquid that balances the richness of the meat beautifully, while turmeric and ground ginger add gentle warmth without overpowering the dish. Chunky carrots, parsnips, and turnips soak up all that flavor as they cook down, making every spoonful a little different. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking from start to finish. A scatter of fresh parsley at the end adds a pop of color and freshness that ties the whole bowl together. This is the kind of stew you'll want to make on a Sunday and eat all week.

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!