Legume Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Hearty, deeply savory, and built around ingredients that are naturally free of beans, lentils, and peas, this lamb stew is the kind of cold-weather cooking that makes the whole house smell incredible. Bone-in lamb shoulder or leg gets a proper sear in coconut oil before a long, slow braise transforms it into something fork-tender and falling off the bone. The braising liquid is where things get genuinely interesting — pomegranate juice and apple cider vinegar bring a subtle tartness that balances the richness of the lamb, while bone broth keeps everything deeply savory and satisfying. Carrots, parsnips, and turnips soak up all of that braising goodness as they cook, becoming silky and sweet without turning to mush. Fresh rosemary and thyme do the heavy lifting on aromatics, backed up by turmeric and ground ginger for a warmth that lingers in every bite. For anyone navigating a legume-free approach, this is the kind of stew that proves you are not missing a thing — every component earns its place in the pot. Finish with a scatter of fresh parsley and you have a bowl that looks as good as it tastes.

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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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