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I'm totally crazy about making Lamb Stew like Gordon Ramsay does, especially when it's cold outside. The lamb gets so soft it just falls apart in your mouth - it's truly wonderful. I've picked up all the little secrets over the years that really make this dish special. Once you give it a try, you'll see why it's become my favorite comfort meal.
The Magic Behind This Hearty Dish
The thing I really enjoy about this stew is how it turns basic ingredients into something that tastes like you ordered it at a fancy place. The lamb becomes super tender and the veggies soak up all the wonderful tastes. Whenever I put it on the table with some fresh bread or creamy potatoes, my family thinks I've done something amazing in the kitchen.
Your Ingredient Lineup
- Lamb Shoulder: 1 kg, chunked into big pieces for juicy, melt-in-mouth results.
- Olive Oil: 2 tablespoons to sear and boost flavor.
- Vegetables: 2 chopped onions, 2 peeled and chopped carrots, 2 chopped celery stalks, 300g small potatoes (cut in half or quarters).
- Garlic: 2 cloves, minced to add wonderful aroma.
- Tomato Paste: 2 tablespoons to make the broth richer.
- Stock: 750ml beef or lamb stock for a flavorful base.
- Herbs: Fresh rosemary, thyme, and 2 bay leaves to add lovely scent.
- Peas: 150g (fresh or frozen) to add sweetness and bright color.
- Seasoning: Salt and fresh black pepper to your liking.
Cooking Together Step By Step
- 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 the onions, garlic, carrots, and celery over medium heat for about 5 minutes.
- Mixing Everything
- Put the lamb back in, mix in tomato paste, then add potatoes, stock, rosemary, thyme, and bay leaves. Let it bubble, turn down the heat, cover, and cook slowly for 1.5 hours.
- Last Steps
- Toss in peas and cook 10 more minutes. Add salt and pepper to taste before you serve it.
Tasty Pairings
I love serving this stew with fluffy mashed potatoes that can soak up 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 stick it in the freezer for those nights when I want something warm without any work. Just heat it slowly on the stove and add a bit of stock if it looks too thick.
Questions People Ask
Folks often wonder if they can use other lamb cuts and sure, leg works well too but you'll need to watch how long you cook it. This dish works great in a slow cooker too - just brown everything first then let it cook on low for 6-8 hours and you'll get amazing results.
Put Your Own Spin On It
Feel free to try different things with this recipe. I sometimes add parsnips or turnips for something different. When I want to get fancy, I pour in some red wine or Guinness to the broth which gives it amazing flavor. You can even swap out lamb for beef if that's what you've got.
Great For Guests
This stew has come to my rescue countless times when I've had friends over. I can cook it beforehand and just warm it up when everyone arrives. My guests always love it and I actually get to hang out instead of being stuck cooking all night.
Why You'll Love This Dish
If you want something that's both cozy and impressive, this is your answer. The mix of soft lamb, rich broth, and perfectly cooked vegetables can't be beat. It's become the dish I'm known for and I bet it'll become one of your favorites too.
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Frequently Asked Questions
- → Why should lamb be browned in batches?
- When you brown lamb in small amounts, it gets a nice sear, which boosts both its flavor and appearance. Crowding the pot can stop proper browning.
- → Can I swap out the veggies?
- Absolutely, use whatever's fresh or handy. Root veggies are especially great with this dish.
- → What's special about fresh herbs?
- Fresh options like thyme and rosemary taste brighter and stay flavorful during long cooking compared to dried ones.
- → Is this good to prepare ahead?
- For sure. Letting the stew sit a day helps the flavors deepen. Just warm it up gently before eating.
- → Which lamb cut works best?
- Go for lamb shoulder—it’s got the right amount of fat to stay juicy and flavorful as it cooks low and slow.