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I absolutely adore making Gordon Ramsay's Lamb Stew especially on chilly evenings. The way the lamb becomes so tender it practically melts in your mouth is pure magic. After years of making this recipe I've learned all the little tricks that make it truly special. Trust me once you try it you'll understand why it's become my go-to comfort food.
Why This Recipe is Pure Gold
What I love most about this stew is how it transforms simple ingredients into something that tastes like it's from a fancy restaurant. The lamb gets incredibly tender and those vegetables soak up all the amazing flavors. Every time I serve it with some crusty bread or mashed potatoes my family acts like I've worked some kind of kitchen miracle.
Everything You Need
- Lamb Shoulder: 1 kg, cut into large chunks for rich, tender bites.
- Olive Oil: 2 tablespoons for browning and flavor enhancement.
- Vegetables: 2 onions (chopped), 2 carrots (peeled, chopped), 2 celery stalks (chopped), 300g small potatoes (halved or quartered).
- Garlic: 2 cloves, minced for aromatic depth.
- Tomato Paste: 2 tablespoons to enrich the broth.
- Stock: 750ml beef or lamb stock for a savory base.
- Herbs: Fresh rosemary, thyme, and 2 bay leaves for a fragrant infusion.
- Peas: 150g (fresh or frozen) for sweetness and color.
- Seasoning: Salt and freshly ground black pepper to taste.
Let's Make It Together
- Browning the Lamb
- Season lamb with salt and pepper. Heat olive oil in a large pot, then brown the lamb chunks on all sides. Remove and set aside.
- Sautéing Vegetables
- In the same pot, cook onions, garlic, carrots, and celery over medium heat until softened, about 5 minutes.
- Combining Ingredients
- Add the lamb back to the pot, stir in tomato paste, and add potatoes, stock, rosemary, thyme, and bay leaves. Bring to a simmer, reduce heat, cover, and cook gently for 1.5 hours.
- Finishing Touches
- Add peas and cook for an additional 10 minutes. Adjust seasoning with salt and pepper before serving.
Perfect Partners
My favorite way to serve this stew is with creamy mashed potatoes they soak up all that amazing gravy. Sometimes I'll make quick garlic bread for dunking or serve it with a simple green salad on the side. It's impossible to go wrong really.
Keep It Fresh
This stew actually tastes even better the next day. I store it in air tight containers in the fridge for up to 3 days or pop it in the freezer for those nights when I need a quick comforting meal. Just warm it gently on the stove adding a splash of stock if needed.
Common Questions
People often ask me if they can use different cuts of lamb and yes leg works fine just watch the cooking time. This recipe works beautifully in a slow cooker too just brown everything first then let it cook on low for 6-8 hours the results are amazing.
Make It Your Own
Don't be afraid to play around with this recipe. Sometimes I throw in parsnips or turnips for variety. When I'm feeling fancy I'll add a splash of red wine or Guinness to the broth it adds such amazing depth. You can even swap the lamb for beef if that's what you have on hand.
Perfect for Company
This stew has saved me so many times when hosting dinner parties. I can make it ahead and just reheat it when guests arrive. Everyone always raves about it and the best part is I get to actually enjoy the party instead of being stuck in the kitchen.
Why You Need This Recipe
If you're looking for a dish that's both comforting and impressive this is it. The combination of tender lamb rich broth and perfectly cooked vegetables is just unbeatable. It's become my signature dish and I know it'll become one of your favorites too.
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Frequently Asked Questions
- → Why brown the lamb in batches?
- Browning in batches ensures each piece gets properly seared, developing better flavor and color. Overcrowding the pot prevents proper browning.
- → Can I use different vegetables?
- Yes, you can adapt the vegetables based on what's seasonal or available. Root vegetables work particularly well in this stew.
- → Why use fresh herbs?
- Fresh herbs like rosemary and thyme provide more vibrant flavor than dried herbs and hold up better during the long cooking time.
- → Can I make this ahead?
- Yes, like most stews, the flavors improve when made a day ahead. Reheat gently before serving.
- → What cut of lamb is best?
- Lamb shoulder is ideal as it has enough fat and connective tissue to become tender during slow cooking while remaining flavorful.