Yeast 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 exactly the kind of deeply satisfying meal that can feel off-limits when you're navigating a yeast-free lifestyle — especially with so many stews relying on wine, beer, or store-bought broths that sneak in hidden fermented ingredients. This one sidesteps all of that without sacrificing an ounce of depth. The braising liquid is built from pomegranate juice, apple cider vinegar, and bone broth, which together create a glossy, tangy base that tastes like it simmered all weekend. Searing the lamb in coconut oil first builds a serious crust, and then the long, low braise does the heavy lifting, coaxing the meat into something fork-tender and falling off the bone. Carrots, parsnips, and turnips soak up all that rosemary-and-thyme-scented liquid as they cook, turning sweet and silky by the time the pot comes off the heat. Ground turmeric and ginger add a warm, earthy undercurrent that makes every spoonful feel a little more complex than a standard stew. A handful of fresh parsley scattered over the top at the end keeps things bright and pulls the whole bowl together beautifully.

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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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