Gordon Ramsay’s Savory Lamb Stew Recipe for Cozy Comfort

Hearty and rich lamb stew brings comfort to chilly evenings with its deep, robust flavors.

Tender chunks of meat melt in your mouth, simmered slowly in a fragrant broth bursting with herbs and spices.

Each spoonful tells a story of culinary passion and traditional cooking techniques.

The Gordon Ramsay lamb stew recipe promises a delightful journey through rustic, home-style cuisine.

Warm, aromatic ingredients blend perfectly to create a soul-satisfying meal that warms you from the inside out.

This stew transforms simple ingredients into an extraordinary dining experience.

Gather around the table and savor every delicious bite of this remarkable dish.

Gordon Ramsay’s Lamb Stew – Highlights

• This lamb stew delivers rich, warming flavors perfect for satisfying hungry family members with its classic, soul-nourishing ingredients.
• Gordon Ramsay's recipe provides home cooks an opportunity to learn professional-level cooking methods through straightforward, step-by-step instructions.
• Packed with protein-rich lamb, colorful vegetables, and wholesome herbs, this stew offers a complete meal that's both delicious and nutritionally balanced.
• The recipe transforms ordinary ingredients into an extraordinary dish, making it an ideal project for cooking enthusiasts wanting to elevate their culinary skills.

Ingredients for Ramsay’s Lamb Stew

• Lamb: A tender and flavorful meat that provides the hearty base for this classic stew.

• Onions, Garlic, Carrots, Celery: A traditional mirepoix that creates a rich and aromatic flavor foundation for the stew.
• Potatoes: A starchy vegetable that adds substance and helps thicken the stew.
• Peas: A sweet and bright vegetable that provides a pop of color and freshness at the end of cooking.

• Salt, Pepper: Essential seasonings that bring out the natural flavors of the lamb and vegetables.
• Tomato Paste: A concentrated ingredient that adds depth and richness to the stew.
• Herbs: Provides additional aromatic complexity to the dish.
• Olive Oil: Used for browning the lamb and sautéing the vegetables.
• Stock: The liquid base that helps braise the lamb and vegetables, creating a flavorful sauce.

Tools for Making Lamb Stew

• Large Dutch Oven or Heavy-Bottomed Pot: Essential for browning meat and slow cooking the stew with even heat distribution.
• Wooden Spoon: Perfect for stirring vegetables and scraping brown bits from the bottom of the pot.
• Sharp Chef's Knife: Needed for precisely cutting lamb, onions, garlic, carrots, and celery.
• Cutting Board: Provides a clean surface for chopping ingredients safely.
• Measuring Cups and Spoons: Helps accurately measure stock, herbs, and seasonings.
• Tongs: Great for browning lamb in batches and moving meat around the pot.

Cooking Gordon Ramsay’s Lamb Stew

Step 1: Sear Succulent Lamb

Grab your lamb and generously sprinkle with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat.

Work in batches to brown the lamb pieces, creating a beautiful golden crust.

Each piece should develop a rich, caramelized exterior.

Transfer the seared lamb to a waiting plate.

Step 2: Awaken Vegetable Flavors

• Chopped onions
• Minced garlic
• Diced carrots
• Sliced celery

Sauté these vegetables until they become soft and fragrant, stirring occasionally.

This should take about 5-6 minutes, allowing the vegetables to release their natural sweetness.

Step 3: Create Hearty Stew Base

Return the lamb to the pot.

• Tomato paste
• Diced potatoes
• Chicken or beef stock
• Fresh rosemary
• Dried thyme

Stir everything together and bring to a gentle simmer.

Cover the pot and let the stew cook slowly for approximately 1.5 hours.

The lamb will become incredibly tender and the flavors will meld beautifully.

Step 4: Final Touch and Seasoning

Introduce fresh green peas to the stew.

Cook for an additional 10 minutes.

Taste and adjust seasoning with salt and pepper as needed.

The stew is ready when the lamb falls apart with a gentle touch of a fork.

Pro Tips for Lamb Stew Success

• Choose high-quality, well-marbled lamb shoulder or leg for maximum tenderness and rich flavor in the stew.
• Ensure lamb pieces are completely dry before searing to achieve a perfect golden-brown crust that locks in delicious juices.
• Maintain a gentle simmer to break down tough muscle fibers, creating melt-in-your-mouth lamb that falls apart easily.
• Add fresh rosemary or thyme during the last 30 minutes of cooking to infuse the stew with aromatic, vibrant herb notes.
• Cut vegetables into uniform sizes for even cooking and a consistent texture throughout the stew.

Lamb Stew – Ways to Change It Up

• Vegetarian Hearty Stew: Replace lamb with firm tofu or seitan, using vegetable stock and adding mushrooms for umami depth. Great for plant-based diets.
• Low-Carb Version: Swap potatoes with cauliflower chunks and reduce cooking liquid. Use bone broth for extra richness and protein boost.
• Mediterranean Fusion: Incorporate chickpeas, swap rosemary with oregano, add green olives and cumin for a Greek-inspired flavor profile.
• Slow Cooker Method: Transfer all ingredients to slow cooker after browning lamb, cook on low for 6-8 hours for tender, hands-off preparation.

Serving Gordon Ramsay’s Lamb Stew

• Hearty Comfort Plating: Serve this rich lamb stew in deep ceramic bowls with rustic edges to capture its warm, homey essence.
• Rustic Bread Companion: Pair with crusty sourdough or herb-infused focaccia to soak up the delicious, savory broth and add textural contrast.
• Fresh Green Accent: Sprinkle chopped fresh parsley or chives on top for a bright color pop and subtle herbal freshness that cuts through the stew's richness.
• Wine Pairing Delight: Match with a medium-bodied red wine like Syrah or Grenache to complement the lamb's deep, robust flavor profile.

How to Store Lamb Stew

• Store leftover lamb stew in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for 3-4 days.
• Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for up to 3 months.
• Place portion in microwave-safe dish, cover with lid or microwave-safe plastic wrap. Heat on medium power in 30-second intervals, stirring between each to ensure even warming.
• Pour stew into saucepan, add splash of broth or water to prevent drying. Warm over medium-low heat, stirring occasionally until heated completely through, about 5-7 minutes.

FAQs

• What type of lamb cuts work best for this stew?

Chuck roast or shoulder cuts are ideal because they have more marbling and become incredibly tender during slow cooking, breaking down beautifully in the stew.

• Can I use dried herbs instead of fresh herbs?

Yes, use about one-third the amount of dried herbs compared to fresh. For example, if the recipe calls for 2 tablespoons fresh thyme, use 2 teaspoons dried thyme.

• How do I prevent the lamb from becoming tough?

Always brown the meat in batches, don’t overcrowd the pot, and cook at a low, steady simmer. This helps break down the connective tissues and ensures the lamb remains tender and juicy.

Gordon Ramsay Lamb Stew Recipe

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4.7 from 27 reviews

• Total Time: 2 hours 5 minutes
• Yield: 4 1x

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Description

Hearty lamb stew showcases Gordon Ramsay’s culinary expertise with rich, tender meat and aromatic herbs. Savory ingredients blend perfectly, creating a comforting dish you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Meat:

• 1 kg (2.2 pounds) lamb shoulder, cut into chunks

Vegetables and Aromatics:

• 2 onions, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 300g (10.5 ounces) small potatoes, halved
• 150g (5.3 ounces) peas

Seasonings and Liquids:

• Salt and black pepper
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 750ml (3.2 cups) beef or lamb stock
• Fresh rosemary sprigs
• Fresh thyme sprigs
• 2 bay leaves

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Instructions

1. Prepare the lamb by patting it dry and generously seasoning with salt and black pepper. Sear the meat in batches over medium-high heat with olive oil until a rich golden-brown crust forms, about 3-4 minutes per side.
2. Transfer the browned lamb pieces to a separate plate, leaving the flavorful fond in the pot. Sauté diced onions, minced garlic, chopped carrots, and sliced celery until vegetables become translucent and slightly softened, approximately 5-6 minutes.
3. Incorporate tomato paste into the vegetable mixture, stirring to caramelize and develop deeper flavors. Reintroduce the seared lamb to the pot, then pour in beef stock and add fresh thyme and rosemary sprigs.
4. Cover the pot and reduce heat to low, allowing the stew to gently simmer for 90 minutes. Periodically check liquid levels and stir to prevent sticking, ensuring lamb becomes incredibly tender.
5. Add cubed potatoes during the last 45 minutes of cooking to absorb the rich, aromatic liquid. Toward the end of cooking, fold in sweet green peas and let them warm through for 10 minutes.
6. Taste and adjust seasoning with additional salt and pepper as needed. Remove herb sprigs before serving the hearty, rustic stew hot.

Notes

• Meat Selection Choose high-quality, well-marbled lamb shoulder or leg cuts for maximum tenderness and rich flavor in the stew.
• Browning Technique Ensure lamb pieces are patted dry before searing to achieve a deep golden-brown crust that locks in incredible taste and creates delicious caramelization.
• Low and Slow Cooking Allow the stew to simmer gently to break down tough muscle fibers, resulting in melt-in-your-mouth lamb that falls apart effortlessly.
• Dietary Adaptations Swap meat stock with vegetable broth for a vegetarian version, or use gluten-free flour to thicken the sauce for those with gluten sensitivities.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 570
• Sugar: 5g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 40g
• Cholesterol: 90mg