This Gordon Ramsay’s Irish Lamb Stew Recipe is a tender and hearty recipe, which is made with boneless lamb shoulder and crispy bacon. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.
Jump to RecipeGordon Ramsay’s Irish Lamb Stew Recipe Ingredients
- 680g bacon, diced
- 2.7kg boneless lamb shoulder, cubed
- 65g all-purpose flour
- 2.5g salt
- 2.5g pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 120ml water
- 960ml beef stock
- 10g sugar
- 600g carrots, diced
- 3 potatoes, cubed (unpeeled)
- 2 large onions, quartered
- 240ml white wine
- 5g dried thyme
- 2 bay leaves
How To Make Gordon Ramsay’s Irish Lamb Stew
- Cook the bacon: In a large skillet or Dutch oven, cook the diced bacon over medium-high heat for about 10 minutes, until it’s crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.
- Brown the lamb: Toss the cubed lamb with the flour, salt, and pepper. Working in batches, sear the lamb in the hot bacon fat until it’s golden brown on all sides. Transfer the browned lamb to a large pot or Dutch oven.
- Sauté the aromatics: In the same skillet, sauté the chopped onion and minced garlic for about 5 minutes until softened. Pour in the water to deglaze the pan, scraping up any flavorful browned bits from the bottom. Pour the entire mixture into the pot with the lamb.
- Simmer the stew: Add the cooked bacon, beef stock, and sugar to the pot with the lamb. Stir everything together and bring it to a simmer. Reduce the heat to low, cover the pot, and let it cook for 1.5 hours.
- Add vegetables and finish: After 90 minutes, stir in the carrots, potatoes, quartered onions, white wine, thyme, and bay leaves. Continue to simmer, uncovered or with the lid slightly ajar, for another 20–30 minutes, until the vegetables are tender.
- Rest and serve: Turn off the heat and let the stew rest for about 10 minutes to allow the flavors to meld. Remove the bay leaves before serving in large bowls.
Recipe Tips
- How do I get the most tender lamb? The secret is a low and slow simmer. Cooking the lamb for 1.5 hours before adding the vegetables allows the tough connective tissues to break down, resulting in incredibly tender, fall-apart meat.
- Why brown the meat before stewing? Searing the flour-dusted lamb in the hot bacon fat is a crucial step. It creates a deep, brown crust that adds a huge amount of savory flavor to the finished stew that you wouldn’t get from simply boiling the meat.
- Can I make this in a slow cooker? Yes. Follow the steps for cooking the bacon, browning the lamb, and sautéing the aromatics on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours.
- What kind of white wine is best for stew? A dry white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay is best. It adds a bit of acidity and complexity that brightens the rich flavors of the stew.
What To Serve With Irish Lamb Stew
This hearty stew is a complete meal, but it’s traditionally served with something to soak up the delicious broth:
- Crusty soda bread or a rustic baguette
- Creamy mashed potatoes (colcannon is a great choice)
- A simple green salad with a sharp vinaigrette
How To Store Irish Lamb Stew
Refrigerate: Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day. Freeze: Lamb stew freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Irish Lamb Stew Nutrition Facts
- Calories: 417 kcal
- Carbohydrates: 25g
- Protein: 45g
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 900mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cut of lamb?
Yes. While boneless lamb shoulder is ideal for stewing, you could also use lamb leg or even bone-in lamb shanks. You may need to adjust the cooking time to ensure the meat becomes tender.
Is the bacon necessary for this recipe?
The bacon adds a wonderful smoky, salty flavor and the rendered fat is perfect for browning the lamb. However, you can omit it if you prefer. Just use a few tablespoons of olive oil or another neutral oil to brown the lamb instead.
Why does the stew need to rest before serving?
Letting the stew sit off the heat for about 10 minutes allows the flavors to settle and meld together. It also gives the broth a chance to cool slightly to the perfect eating temperature.
Try More Recipes:
- Gordon Ramsay Lamb Burger Recipe
- Gordon Ramsay Herb Crusted Lamb Rack Recipe
- Gordon Ramsay Lamb Stew Recipe
Gordon Ramsay’s Irish Lamb Stew Recipe
Course: DinnerCuisine: IrishDifficulty: Easy6
servings30
minutes2
hours417
kcalA rich and hearty stew with fall-apart tender lamb, crispy bacon, and root vegetables simmered in a savory, wine-infused broth.
Ingredients
680g bacon, diced
2.7kg boneless lamb shoulder, cubed
65g all-purpose flour
2.5g each salt & pepper
3 large onions (1 chopped, 2 quartered)
3 garlic cloves, minced
960ml beef stock
240ml white wine
600g carrots, diced
3 potatoes, cubed
10g sugar, 5g dried thyme, 2 bay leaves
Directions
- Cook bacon in a large skillet until crisp; remove bacon, leaving the fat in the pan.
- Toss lamb with flour, salt, and pepper, then sear in batches in the bacon fat until browned. Transfer to a large pot.
- Sauté the chopped onion and garlic in the skillet, then deglaze with water and add to the lamb pot.
- Add the cooked bacon, beef stock, and sugar to the pot. Cover and simmer on low for 1.5 hours.
- Stir in the carrots, potatoes, quartered onions, wine, thyme, and bay leaves.
- Simmer uncovered for another 20-30 minutes, until the vegetables are tender.
- Rest for 10 minutes before serving.
Notes
- Searing the lamb in bacon fat is a key step for building a deep, savory flavor base.
- A long, slow simmer is essential for making the lamb shoulder incredibly tender.
- Don’t peel the potatoes; the skins add texture and nutrients to the stew.
- The stew tastes even better the next day, so it’s a great make-ahead meal.
