Gordon Ramsay Lamb Stew

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.

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

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.