This hearty and delicious lamb stew by Gordon Ramsay is the perfect comfort meal for chilly days. Packed with tender lamb, vibrant vegetables, and a rich, flavorful broth, it’s both nutritious and satisfying. With simple ingredients like potatoes and carrots, this easy recipe is ideal for a quick family dinner or a cozy weekend treat.
Ingredients Needed:
- 1 kg lamb shoulder, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 200g carrots, peeled and chopped
- 120g stalks celery, chopped
- 300 g small potatoes, halved or quartered depending on size
- 2 tbsp tomato paste
- 750 ml beef or lamb stock
- A few sprigs of fresh rosemary and thyme
- 2 bay leaves
- 150 g peas (fresh or frozen)
How To Make Lamb Stew Recipe?
- Brown the Lamb: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1 kg lamb shoulder chunks with salt and pepper, then brown on all sides in batches. Remove and set aside.
- Sauté the Vegetables: Add 300 g chopped onions, 2 minced garlic cloves, 200 g chopped carrots, and 120 g chopped celery to the same pot. Sauté over medium heat for 5 minutes until softened.
- Combine Ingredients: Return the lamb to the pot. Stir in 2 tbsp tomato paste, then add 300 g halved potatoes, 750 ml beef or lamb stock, rosemary, thyme, and 2 bay leaves. Bring to a simmer, reduce heat, cover, and cook for 1.5 hours until the lamb is tender.
- Add Peas: Stir in 150 g peas and cook for another 10 minutes. Adjust seasoning with salt and pepper to taste.
Recipe Tips:
- Brown the Lamb Right: Cook the lamb on all sides until golden. Don’t overcrowd the pan, or the lamb won’t brown properly.
- Cut Veggies Evenly: Make sure your vegetables are all the same size, so they cook perfectly and don’t get mushy.
- Use Fresh Herbs: Fresh rosemary and thyme give the best flavor. If you use dried herbs, only use half as much.
- Cook Slowly: Keep the heat low while cooking. High heat can make the lamb tough and the veggies too soft.
- Check the Taste: Taste the stew before serving and add salt or pepper if needed. This makes the dish just right.
How To Store & Reheat Leftovers?
- Refrigerate: Let the lamb stew cool completely. Put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Once cool, store the lamb stew in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Place the stew in a pot and warm it on medium heat for 8-10 minutes, stirring often, until fully hot.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 22 g
- Saturated Fat: 9 g
- Cholesterol: 115 mg
- Sodium: 640 mg
- Potassium: 780 mg
- Total Carbohydrate: 20 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 32 g
Gordon Ramsay Lamb Stew Recipe
Description
This hearty and delicious lamb stew by Gordon Ramsay is the perfect comfort meal for chilly days. Packed with tender lamb, vibrant vegetables, and a rich, flavorful broth, it’s both nutritious and satisfying. With simple ingredients like potatoes and carrots, this easy recipe is ideal for a quick family dinner or a cozy weekend treat.
Ingredients
Instructions
- Brown the Lamb: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1 kg lamb shoulder chunks with salt and pepper, then brown on all sides in batches. Remove and set aside.
- Sauté the Vegetables: Add 300 g chopped onions, 2 minced garlic cloves, 200 g chopped carrots, and 120 g chopped celery to the same pot. Sauté over medium heat for 5 minutes until softened.
- Combine Ingredients: Return the lamb to the pot. Stir in 2 tbsp tomato paste, then add 300 g halved potatoes, 750 ml beef or lamb stock, rosemary, thyme, and 2 bay leaves. Bring to a simmer, reduce heat, cover, and cook for 1.5 hours until the lamb is tender.
- Add Peas: Stir in 150 g peas and cook for another 10 minutes. Adjust seasoning with salt and pepper to taste.
Notes
- Brown the Lamb Right: Cook the lamb on all sides until golden. Don’t overcrowd the pan, or the lamb won’t brown properly.
- Cut Veggies Evenly: Make sure your vegetables are all the same size, so they cook perfectly and don’t get mushy.
- Use Fresh Herbs: Fresh rosemary and thyme give the best flavor. If you use dried herbs, only use half as much.
- Cook Slowly: Keep the heat low while cooking. High heat can make the lamb tough and the veggies too soft.
- Check the Taste: Taste the stew before serving and add salt or pepper if needed. This makes the dish just right.