Nutmeg Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor from start to finish. The lamb is seared until deeply browned, then braised low and slow with rosemary, thyme, turmeric, and ginger — a combination that builds serious warmth without relying on the sharp, sometimes overpowering spice that shows up in so many classic stew recipes. Pomegranate juice and apple cider vinegar bring a subtle brightness to the braising liquid that balances the richness of the bone broth beautifully. Carrots, parsnips, and turnips go in partway through, soaking up all that savory liquid until they're perfectly tender. The result is fork-shredding lamb surrounded by hearty root vegetables in a broth that tastes like it simmered all day — because it did. It's a naturally clean ingredient list with no hidden spice blends to second-guess, just whole aromatics and pantry staples you can see and trust. Finish it with a scatter of fresh parsley and you've got a bowl that's as stunning to look at as it is satisfying to eat.

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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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