Gordon Ramsay Lamb Stew Recipe

The First Time I Screwed This Up…

I thought lamb stew was just beef stew with a fancier name. Toss everything in a pot, simmer for hours, and it’d magically turn into comfort food. But the result? Gritty lamb, soggy veg, and a thin, forgettable broth. It lacked control—and that’s what this dish is all about.

Gordon Ramsay’s approach doesn’t rely on shortcuts. It’s built on sequencing—layering flavor, controlling moisture, and knowing when to let ingredients speak for themselves. Once I learned his method, this went from a one-pot mess to a signature dish I actually wanted to serve guests.

Here’s how to make lamb stew the right way—using Ramsay’s logic and some personal kitchen battle scars.

Why This Works (And Where Most Go Wrong)

Most people treat stew like a dump-and-go. Ramsay doesn’t.

What makes his version different is how he builds flavor in stages, not just the ingredients themselves. Browning the meat isn’t just for color—it’s your first foundation. Sautéing veg separately builds a second layer. And crucially: he doesn’t just boil everything into a soup.

Where most people go wrong:

• Overcrowding the pot. Lamb steams instead of sears. You lose flavor.
• Wrong cut. Lean cuts dry out. Shoulder breaks down like butter.
• No tomato paste. You need that concentrated umami to pull the broth together.
• Heat too high. That’s the fastest way to toughen meat and obliterate texture.

Ingredients That Actually Matter

• 1 kg lamb shoulder, cut into chunks
  → Fat + collagen = richness. Leg is too lean. Don’t swap it.
• 2 tbsp olive oil
  → High smoke point for searing. Butter burns.
• 2 onions, chopped
  → Use yellow for natural sweetness. Red is too sharp.
• 2 garlic cloves, minced
  → Aromatic depth. Add after onions to avoid burning.
• 200g carrots, 120g celery
  → Classic mirepoix. Builds sweetness and body.
• 300g small potatoes
  → Waxy or all-purpose hold shape. Russets fall apart.
• 2 tbsp tomato paste
  → Not optional. Toast it for 1 min before adding liquid.
• 750ml beef or lamb stock
  → Use lamb if you can find it. Beef is fine, but go low-sodium.
• Fresh rosemary, thyme + 2 bay leaves
  → Fresh herbs change the game. Dried are backup, use half as much.
• 150g peas (fresh or frozen)
  → Stir in at the end for color and snap.

How To Make Gordon Ramsay Lamb Stew

Start by patting your lamb shoulder chunks dry with paper towels. Moisture is the enemy of a good sear.

Heat olive oil in a heavy-bottomed Dutch oven over medium-high. Don’t overcrowd—brown the lamb in batches, getting a deep golden crust on all sides. Set the browned meat aside.

In the same pot, drop the heat slightly and add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened and glossy. Scrape the bottom—this is where flavor lives.

Return the lamb to the pot. Stir in tomato paste and cook it out for a minute to caramelize.

Add potatoes, stock, herbs, and bay leaves. Bring it just to a simmer—not a boil. Cover and drop the heat to low.

Cook for 90 minutes, checking halfway through and skimming any fat that rises.

Ten minutes before serving, stir in peas. Taste. Adjust salt and pepper.

Let it rest off heat for 10 minutes before serving. This thickens the broth naturally and lets flavors settle.

What Gordon Ramsay Says About This Dish

“Color equals flavor—if your lamb’s pale, your stew’s dead.”
That’s what changed my searing technique forever. I now do it in three batches for max browning.

“Don’t just throw herbs in. Bruise them. Wake them up.”
Smacking rosemary and thyme with the flat of my knife before adding them? Night and day.

“The broth shouldn’t drown the ingredients—it should hug them.”
If your stew looks like soup, you’ve added too much liquid. Aim for a sauce consistency.

What I Got Wrong (And How I Fixed It)

• Used leg of lamb once. Dry and stringy. Stick to shoulder.
• Chopped veg too small. Turned to mush. Keep everything hearty—2cm chunks minimum.
• Boiled it by accident. Meat seized up and got tight. Gentle simmer is sacred.
• Forgot to toast tomato paste. The stew lacked umami and had a raw tang.

Variations That Actually Hold Up

• Add red wine: Swap 150ml of the stock for dry red wine. Adds depth, especially with lamb.
• Root veg swap: Parsnips or turnips work well in place of potatoes. Just don’t mix too many.
• Spiced version: Add a pinch of ground cumin and smoked paprika to the tomato paste for a Middle Eastern twist. Tested and excellent.
• No peas? Add chopped green beans or spinach at the end for color.

Pro Tips That Change the Game

• Rest it before serving. Like meat, stew improves after 10–15 mins resting off heat.
• Don’t thicken with flour. Let reduction and starch from potatoes do the work.
• Deglaze the pot. If bits are stuck after searing lamb, splash with a touch of stock or wine before adding veg.
• Skim fat halfway. Gives a cleaner flavor and better mouthfeel.

Storage + Leftover Moves

• Fridge: Store airtight up to 3 days. Flavor actually deepens overnight.
• Freezer: Cool completely, portion into bags or containers. Freeze up to 3 months.
• Reheat: Medium heat on stovetop, covered, stirring gently. Add a splash of water if too thick.
• Leftover idea: Turn it into a lamb pie. Spoon into ramekins, top with puff pastry, bake at 200°C / 400°F until golden.

FAQs – Covering Search Intent

Q: Can I use lamb leg instead of shoulder?
No. Leg is lean and dries out. Shoulder gives you that fall-apart texture.

Q: Can I make this in a slow cooker?
Yes—but brown the meat and veg first. Then cook on low for 6–8 hours.

Q: How do I make the broth thicker?
Don’t use flour. Simmer uncovered for the last 15 minutes to reduce.

Q: What if I don’t have tomato paste?
Roast a halved tomato with garlic and mash it in—but it’s a downgrade.

Q: Can I make it ahead?
Absolutely. It’s better the next day.

Try More Recipes:

• Gordon Ramsay Wagyu Burger Recipe
• Gordon Ramsay Turkey Wellington Recipe
• Gordon Ramsay Spinach Ricotta Ravioli Recipe
• Gordon Ramsay’s Caramelized Onion Dip Was the Warmth I Needed That Day