Gordon Ramsay’s Lamb Stew is a dish that has completely transformed my approach to cooking stews. This recipe brings together succulent pieces of lamb, slow-cooked to perfection with a medley of vegetables and herbs, creating a rich, comforting stew that’s full of flavor.
Ramsay, known for his Michelin-starred culinary achievements and his straightforward approach to cooking, presents this lamb stew as a hearty, nourishing meal that’s ideal for cold weather or any time you crave something deeply satisfying.
What Goes Best with Gordon Ramsay Lamb Stew
Gordon Ramsay’s Lamb Stew pairs beautifully with a variety of sides. My personal favorite is a creamy mash of potatoes or a side of buttery polenta, both of which provide a lovely base that complements the rich flavors of the stew.
For a lighter option, a simple green salad dressed with a sharp vinaigrette adds a fresh contrast to the meal. Additionally, crusty bread is perfect for mopping up the delicious gravy.
Ingredients
To prepare Gordon Ramsay’s Lamb Stew, you’ll need:
- 1 kg lamb shoulder, cut into large chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 300g small potatoes, halved or quartered depending on size
- 2 tablespoons tomato paste
- 750ml beef or lamb stock
- A few sprigs of fresh rosemary and thyme
- 2 bay leaves
- 150g peas (fresh or frozen)
How to Prepare Gordon Ramsay Lamb Stew
- Brown the Lamb: Season the lamb chunks with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the lamb in batches and brown on all sides. Remove the lamb and set aside.
- Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook over medium heat until softened, about 5 minutes.
- Combine Ingredients: Return the lamb to the pot. Stir in the tomato paste, then add the potatoes, stock, rosemary, thyme, and bay leaves. Bring to a simmer, then reduce the heat, cover, and cook gently for about 1.5 hours, or until the lamb is tender.
- Add Peas: Stir in the peas and cook for an additional 10 minutes. Adjust seasoning with salt and pepper to taste.
Gordon Ramsay Lamb Stew
Ingredients
- 1 kg lamb shoulder cut into large chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions chopped
- 2 cloves of garlic minced
- 2 carrots peeled and chopped
- 2 stalks of celery chopped
- 300 g small potatoes halved or quartered depending on size
- 2 tablespoons tomato paste
- 750 ml beef or lamb stock
- A few sprigs of fresh rosemary and thyme
- 2 bay leaves
- 150 g peas fresh or frozen
Instructions
- Brown the Lamb: Season the lamb chunks with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the lamb in batches and brown on all sides. Remove the lamb and set aside.
- Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook over medium heat until softened, about 5 minutes.
- Combine Ingredients: Return the lamb to the pot. Stir in the tomato paste, then add the potatoes, stock, rosemary, thyme, and bay leaves. Bring to a simmer, then reduce the heat, cover, and cook gently for about 1.5 hours, or until the lamb is tender.
- Add Peas: Stir in the peas and cook for an additional 10 minutes. Adjust seasoning with salt and pepper to taste.
Notes
How to Serve Gordon Ramsay Lamb Stew
Ladle the stew into deep bowls, ensuring each serving has a good mix of lamb, vegetables, and broth. Serve with your chosen side dish—whether it’s mashed potatoes, polenta, or crusty bread—on the side.
How to Reheat Gordon Ramsay Lamb Stew
- Microwave: Place a serving of the stew in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
- Oven: Preheat the oven to 160°C (320°F). Transfer the stew to an oven-safe dish, cover with foil, and heat for 20-25 minutes.
- Stovetop: Pour the stew into a pot and reheat gently over medium heat, stirring occasionally, until hot. If the stew has thickened too much, add a splash of stock or water.
How to Store Leftovers of Gordon Ramsay Lamb Stew
Cool the stew completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Gordon Ramsay Lamb Stew
- Can I use a different cut of lamb? While lamb shoulder is recommended for its flavor and tenderness, you can use other cuts such as lamb leg, though cooking times may vary.
- Is it possible to make this stew in a slow cooker? Absolutely. After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
Nutritional Information
Gordon Ramsay’s Lamb Stew is a hearty, filling dish. While the exact nutritional content can vary based on specific ingredients and portion sizes, a general estimate per serving includes:
- Calories: 400-500
- Fat: 20-25g
- Saturated Fat: 8-10g
- Carbohydrates: 25-35g
- Fiber: 4-6g
- Protein: 30-40g
- Sodium: 500-700mg
These values are approximate and can vary. This stew, with its balance of lean protein, vegetables, and flavorful broth, can be a part of a healthy diet, especially when served with wholesome sides.
