Have you been looking for the perfect seasonal recipe? Consider a lamb stew inspired by chef Gordon Ramsay! It worked for me and I’m sure it will work for you.
Despite it being very different from what I usually make, it was delicious.
The key to this dish is using good quality ingredients. I went to the Campbell Brothers butchers in Selfridges since I was in the area!
These guys provide great quality meat and are talented Scottish butchers. They provide a variety of quality cuts to help you fulfil your hearts carnivorous desires.
Quality Meat: The Campbell Brothers
My butcher was amazing. I told him that I wanted to make a lamb stew and he recommended the leg of lamb. He removed the bones completely and honestly I was dazzled by his skill and speed.
He was so sweet and seemed genuinely satisfied and content in his work and it was overall a refreshing experience.
Guilty Pleasures : Eton Mess (one of my favourite desserts)
I live for this dessert. I don’t care if it’s summer, winter, autumn or spring! I love an Eton mess which is a simple dessert that consists of meringue, strawberries and whipped double cream with the option of strawberry puree to bring the dessert together.
Selfridges provide a wide variety of flavours so I bought pistachio and strawberry flavoured meringues.
The strawberry meringues were better than the pistachio but, either way, I whipped double cream, added the strawberries , made my strawberry purée and ate Eton Mess consistently for around two days.
Back to the Stew
The ingredients you need:
- Lamb cutlets
- Fresh rosemary
- Ground ginger
- Cinnamon stick
- Chicken stock
- Bay leaves x2
- Olive Oil
- Red onion
- Tomato puree
Now, chef Ramsay used cumin and fennel seeds as well as saffron and currents in his recipe but I didn’t have those ingredients at the time and as I made this meal on a Sunday evening, most places were closed.
1. Dice your meat and add it to your pot
2. Cut onions into fine pieces and cut garlic into fine pieces (or crush the garlic) and add to the pot of lamb
3. Season that delicious lamb using the rest of your ingredients (leaving out the chicken stock and the tomato purée)
4. Once seasoned you should mix it (i use my hands but you can use a spoon or whatever you feel comfortable with) and get the seasoning all over your lamb.
It should look something like this. It smelled amazing!!! You can slow cook this for a couple of hours (1-2 hours), if doing so, add meat stock once the lamb has cooked and put a lid on this and leave it on a very low fire for a couple of hours.
Ramsay suggests cooking this meal for a couple of hours to increase richness in flavour. If you’re not that patient, I suggest letting this cook for 20 to 40 minutes (depending on how well cooked you like your lamb). If you want the stew to be thicker, I suggest removing the lamb after 20 minutes of cooking and adding 100mls of water or meat stock to the stew, putting it on a low simmer with a lid on and letting it reduce down for a further twenty minutes so it’s amazing and thick. You can add sweet potatoes at the end or serve this dish with rice. Either way you’re going to have an excellent meal!
Here’s a link to the original recipe: https://youtu.be/Mxu1UOrvdJQ