Pork Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Lamb is the star here, and it earns every bit of the spotlight. Bone-in shoulder or leg pieces get a deep, golden sear in coconut oil before a long, slow braise transforms them into something fall-apart tender and deeply savory. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a subtle brightness that balances the richness of the meat, while bone broth keeps everything full-bodied and satisfying. Rosemary, thyme, turmeric, and ginger layer in warmth and fragrance that make the whole kitchen smell incredible. Chunky carrots, parsnips, and turnips soak up all of that braising liquid as they cook, so every bite of vegetable is just as flavorful as the lamb itself. This is the kind of stew that tastes like it took serious effort, but the Dutch oven does most of the heavy lifting once everything is in the pot. A scatter of fresh parsley at the end keeps it feeling bright and finished.

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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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