Rice Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Hearty, deeply savory, and built around ingredients that do all the heavy lifting, this lamb stew is the kind of cold-weather cooking that makes your whole kitchen smell incredible. Bone-in lamb shoulder or leg gets a proper sear in coconut oil before a long, slow braise in bone broth, pomegranate juice, and apple cider vinegar — a braising liquid that turns rich and slightly tangy as it cooks down. Rosemary, thyme, turmeric, and ground ginger layer in warmth and earthiness without overwhelming the natural flavor of the meat. Chunky carrots, parsnips, and turnips go in halfway through, soaking up all that braising liquid until they're buttery-tender and completely satisfying on their own. There's no grain, no starch filler, and no hidden thickeners here — just vegetables and fork-tender lamb doing exactly what a great stew is supposed to do. It's a complete, filling bowl that doesn't need anything alongside it, though a scatter of fresh parsley at the end adds a bright, clean finish. Whether you're navigating a grain-free lifestyle or just craving something genuinely nourishing, this one earns a permanent spot in the rotation.

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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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