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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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