Lactose Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Deeply browned lamb, sweet root vegetables, and a braising liquid built on pomegranate juice, apple cider vinegar, and bone broth — this stew is the kind of cold-weather cooking that makes the whole house smell incredible. The combination of fresh rosemary, thyme, turmeric, and ground ginger gives the broth a warmth and complexity that tastes like it simmered all day (and honestly, it kind of does). Every ingredient here is naturally free of dairy, so there's no need to swap out cream or butter or worry about hidden milk solids sneaking into your bowl. Coconut oil handles the searing beautifully, building that deep, caramelized crust on the lamb that makes the finished stew so rich and satisfying. The carrots, parsnips, and turnips go in halfway through the braise, so they soak up all that savory-sweet liquid without turning to mush. A scatter of fresh parsley at the end brightens everything up just before serving. This is a genuinely hearty, crowd-pleasing dish that happens to work perfectly for anyone avoiding lactose — no compromises required.

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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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