Sesame 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 with root vegetables is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. The braising liquid — built from pomegranate juice, apple cider vinegar, and bone broth — gives the stew a deep, slightly tangy backbone that plays beautifully against the earthy rosemary and thyme. Carrots, parsnips, and turnips soak up all that flavor as they braise, turning silky and sweet by the time the lamb is fall-apart tender. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many braised meat dishes and store-bought broths. Every ingredient here is straightforward and easy to verify, which means you can focus on the cooking rather than the label-reading. Ground turmeric and ginger add warmth and color without any hidden blends or spice mixes to second-guess. It's a deeply satisfying, cold-weather bowl that earns a permanent spot in your dinner 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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