Cinnamon Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Warm, deeply savory, and built on layers of real flavor, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Bone-in lamb shoulder braises low and slow until it's fall-apart tender, soaking up a rich braising liquid of pomegranate juice, apple cider vinegar, and bone broth that's tangy, earthy, and just a little sweet. Turmeric and ground ginger bring gentle warmth without any of the spice blends that so often sneak cinnamon into lamb and stew recipes — every ingredient here is straightforward and easy to verify. Chunky carrots, parsnips, and turnips go in partway through, soaking up all that braising liquid while holding their shape beautifully. Fresh rosemary and thyme do the heavy lifting on aromatics, giving the whole dish that unmistakable slow-cooked depth. A scatter of flat-leaf parsley at the end brightens everything up and makes it look as good as it smells. This is hearty, satisfying comfort food that doesn't ask much of you beyond a little patience.

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!