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I'm head over heels for making my version of Gordon Ramsay's Lamb Stew when the weather turns cold. The lamb gets so soft it just falls apart in your mouth—it's incredible. I've picked up several tricks over the years that really make this dish stand out. You'll see why it's become my favorite comfort meal once you give it a try.
The Magic Behind This Dish
The thing I can't get over about this stew is how it turns basic ingredients into something that seems like it came from a high-end kitchen. The meat becomes unbelievably tender while the veggies soak up every bit of flavor. My family acts like I've worked some kitchen wizardry whenever I pair it with fresh bread or a side of mashed potatoes.
What You'll Need
- Lamb Shoulder: 1 kg, chunked into big pieces for juicy, melt-in-your-mouth results.
- Olive Oil: 2 tablespoons to brown and boost flavors.
- Vegetables: 2 chopped onions, 2 peeled and chopped carrots, 2 chopped celery stalks, 300g baby potatoes (cut in half or quarters).
- Garlic: 2 cloves, finely chopped for flavor depth.
- Tomato Paste: 2 tablespoons to make the broth richer.
- Stock: 750ml beef or lamb stock as the flavorful base.
- Herbs: Fresh rosemary, thyme, and 2 bay leaves to add wonderful scent.
- Peas: 150g (fresh or frozen) to add brightness and sweetness.
- Seasoning: Salt and fresh black pepper to your liking.
Cooking Together
- Getting the Lamb Ready
- Sprinkle lamb with salt and pepper. Warm olive oil in a big pot, then cook the lamb pieces until brown on all sides. Take them out and set aside.
- Cooking the Veggies
- Using the same pot, soften onions, garlic, carrots, and celery over medium heat for about 5 minutes.
- Putting It All In
- Return the lamb to the pot, mix in tomato paste, then add potatoes, stock, rosemary, thyme, and bay leaves. Let it come to a simmer, turn down the heat, cover, and cook slowly for 1.5 hours.
- Last Steps
- Toss in peas and cook for another 10 minutes. Check and add salt and pepper if needed before you serve.
Great Pairings
I love serving this stew with fluffy mashed potatoes that soak up all the tasty gravy. Sometimes I'll whip up some quick garlic bread for dipping or add a simple green salad on the side. You really can't mess this up.
Storage Tips
This stew tastes way better the day after you make it. I keep it in sealed containers in my fridge for up to 3 days or freeze it for those nights when I want something warm without any work. Just warm it up slowly on the stove and add a bit of stock if it's too thick.
Questions You Might Have
Folks often wonder if they can use other lamb cuts and yes, leg works great too but you'll need to watch how long you cook it. This works amazingly in a slow cooker as well if you brown everything first and then let it cook on low for 6-8 hours you'll get stunning results.
Put Your Spin On It
Feel free to switch things up with this recipe. I sometimes toss in parsnips or turnips for something different. When I'm feeling fancy I'll pour in some red wine or Guinness to the mix for amazing flavor depth. And if lamb isn't handy, beef works great too.
Wow Your Guests
This stew has helped me out countless times when friends come over. I can fix it beforehand and just warm it up when everyone arrives. People always love it and I get to hang out instead of being stuck cooking all night.
Why You'll Love This
If you want something that's both cozy and wow-worthy, look no further. The mix of soft lamb, rich broth and perfectly done veggies can't be beat. It's become the dish I'm known for and I bet it'll be one of your go-tos too.
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Frequently Asked Questions
- → What's the reason for browning lamb first?
- Searing in smaller batches locks in flavor and color. Trying to cook everything at once makes it harder to get a good crust.
- → Is it okay to switch up the vegetables?
- Absolutely. Go with what's fresh or already in your kitchen. Root veggies like carrots or parsnips are solid picks.
- → Why do you recommend fresh over dried herbs?
- Fresh herbs, like rosemary, pack more punch and hold up way better during long cooking compared to dried ones.
- → Can I let this dish sit overnight?
- You totally can. In fact, the flavors get even better if you let it rest and rewarm the next day.
- → What's the perfect cut of lamb for this?
- Lamb shoulder does the trick here. Its fat and connective tissue melt into tender perfection after slow cooking.