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Gordon Ramsay’s Irish Lamb Stew

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A hearty and comforting Irish lamb stew with tender lamb, crispy bacon, and wholesome vegetables, perfect for chilly nights.

Ingredients

  • 680g diced bacon
  • 2.7kg lamb shoulder, cut into cubes
  • 65g plain flour
  • 2.5g salt
  • 2.5g black pepper
  • 1 large chopped onion
  • 3 minced garlic cloves
  • 120ml water
  • 960ml beef stock
  • 10g sugar
  • 600g diced carrots
  • 3 cubed potatoes (unpeeled)
  • 2 large onions, cut into quarters
  • 240ml dry white wine
  • 5g dried thyme
  • 2 bay leaves

Instructions

  1. Cook the bacon in a Dutch oven until crispy, about 8-10 minutes. Remove and set aside, keeping the fat in the pot.
  2. Toss the lamb cubes with flour, salt, and pepper until well coated.
  3. Sear the lamb in batches in the hot bacon fat until browned, about 3-4 minutes for each batch. Remove and set aside.
  4. Cook the chopped onion for 3-4 minutes, then add the minced garlic for another minute.
  5. Deglaze the pot with 120ml of water, scraping up any browned bits.
  6. Return the bacon and seared lamb to the pot. Add beef stock, sugar, diced carrots, cubed potatoes, quartered onions, dry white wine, dried thyme, and bay leaves.
  7. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 120-150 minutes, or until the lamb is fork-tender, stirring halfway through.
  8. Remove the bay leaves, adjust seasoning as needed, and serve hot.

Notes

Serve in deep bowls with fresh bread on the side to soak up the broth. This stew can be made ahead of time for enhanced flavors.

Find it online: https://zestuni.site/gordon-ramsay-irish-lamb-stew/