Nitrate & Nitrite Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Nitrate & Nitrite Free Rosemary-Garlic Lamb Stew

Rich, slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor without a single processed ingredient in sight. Many packaged broths, cured meats, and even some store-bought stocks sneak in preservatives that make this style of hearty stew off-limits — here, every component is clean and whole, from the bone-in lamb shoulder to the homemade-style bone broth. The braising liquid is genuinely special: pomegranate juice and apple cider vinegar bring a subtle tartness that balances the richness of the lamb, while fresh rosemary and thyme do all the aromatic heavy lifting. Ground turmeric and ginger add warmth and a gorgeous golden hue to the broth without any artificial color or additives. Chunky carrots, parsnips, and turnips soak up all that savory liquid as they braise low and slow, turning buttery-tender by the time the lamb is falling off the bone. A scatter of fresh parsley at the end keeps things bright and fresh. This is cold-weather comfort food at its most satisfying — the kind of bowl you'll want to come back to again and again.

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!