Peanut Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Rich, slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. The bone-in shoulder or leg gets a deep, caramelized sear before braising low and slow until it's completely fork-tender and falling apart — that patience pays off in a broth that's genuinely extraordinary. Pomegranate juice and apple cider vinegar bring a subtle tartness that balances the earthy warmth of turmeric and ginger, while rosemary and thyme weave through every bite. Chunky carrots, parsnips, and turnips soak up all of that braising liquid as they cook, turning silky and deeply savory by the time the stew hits the table. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-reading stress — just honest, whole-food cooking from start to finish. Coconut oil handles the searing beautifully, and bone broth gives the base a body and richness that feels almost indulgent. Finish with a scatter of fresh parsley and you've got a stunning, hearty bowl that's as impressive for a dinner party as it is for a quiet Sunday night at home.

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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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