Gordon Ramsay Lamb Stew Recipe

This Gordon Ramsay Lamb Stew Recipe is a hearty and tender recipe, which is made with lamb shoulder and fresh rosemary. It’s the ultimate comfort food recipe, ready in about 1 hour and 50 minutes.

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Gordon Ramsay Lamb Stew Recipe Ingredients

• 1 kg lamb shoulder, cut into chunks
• Salt + black pepper
• 2 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 200g carrots, chopped
• 120g celery, chopped
• 300g small potatoes, halved
• 2 tbsp tomato paste
• 750ml beef or lamb stock
• Fresh rosemary + thyme (a few sprigs)
• 2 bay leaves
• 150g peas

How To Make Gordon Ramsay Lamb Stew Recipe

1. Season and Brown the Lamb: Pat the lamb chunks dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Brown the lamb in batches, then set it aside.
2. Sauté the Vegetables: In the same pot, sauté the onion, garlic, carrot, and celery until they have softened.
3. Build the Flavor Base: Return the lamb to the pot and stir in the tomato paste. Cook for another minute until fragrant.
4. Simmer the Stew: Add the potatoes, beef or lamb stock, rosemary sprigs, thyme sprigs, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, or until the lamb is fork-tender.
5. Finish with Peas: Stir in the frozen peas and cook for 10 more minutes. Taste the stew and adjust the seasoning with more salt and pepper if needed.
6. Rest and Serve: Remove the stew from the heat and let it rest for 10 minutes before serving. This allows the flavors to meld and the broth to thicken slightly.

Recipe Tips

• Why is it important to rest the stew? Just like a good steak, a stew benefits from resting. Letting it sit for 10-15 minutes off the heat allows the meat to relax and the flavors to settle and deepen, resulting in a more delicious final dish.
• How do you thicken the stew without flour? This recipe relies on the natural starches from the potatoes and the reduction of the stock to thicken the gravy. This creates a cleaner, richer flavor than a flour-based thickener.
• What if bits get stuck to the pan after searing? That’s a good thing! Those browned bits are packed with flavor. If this happens, deglaze the pot by adding a splash of stock or wine before you add the vegetables, scraping the bottom of the pan to lift them up.
• How do you get a cleaner, less greasy broth? Lamb can be fatty. About halfway through the cooking time, you can use a large spoon to skim any excess fat that has risen to the surface. This results in a cleaner flavor and better mouthfeel.

What To Serve With Lamb Stew

This hearty stew is a complete meal, but it’s traditionally served with:

• A slice of thick, crusty bread for mopping up the gravy
• Creamy mashed potatoes
• Simple steamed greens like cabbage or kale

How To Store Lamb Stew

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor is often even better the next day.
• Freeze: Cool the stew completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Lamb Stew Nutrition Facts

• Calories: 420 kcal
• Protein: 45g
• Fat: 20g
• Carbohydrates: 15g
• Sodium: 700mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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