Lupin Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Slow-braised lamb with root vegetables is the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor from the very first simmer. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a subtle tartness that balances the richness of the bone-in lamb, while bone broth keeps everything silky and satisfying. Fresh rosemary and thyme do the heavy lifting on aromatics, and a touch of turmeric and ginger adds warmth without overwhelming the dish. Carrots, parsnips, and turnips soak up all that braising liquid as they cook, turning tender and almost sweet by the time the stew is done. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many thickeners, pasta-style sides, and packaged broths. Every ingredient here is straightforward — whole vegetables, fresh herbs, and a clean braising liquid with nothing to second-guess. The lamb itself is seared in coconut oil until deeply browned, which builds a savory crust that pays off in every spoonful. Finish with a scatter of fresh parsley and you have a bowl that looks and tastes like it took far more effort than it did.

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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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