Gordon Ramsay Irish Lamb Stew Recipe

This hearty, rich gordon ramsay irish lamb stew recipe is made with tender lamb shoulder, root vegetables, and fresh thyme, and ready in 2 hours and 20 minutes. The deeply savory broth thickens naturally from the starchy potatoes as the meat becomes incredibly soft. I always make this on chilly weekend afternoons.

Try More Dinners Recipes:

• Gordon Ramsay Pan Seared Halibut Recipe
• Gordon Ramsay London Broil Recipe
• Gordon Ramsay Oxtail Recipe

Why You Will Love This Irish Lamb Stew Recipe:

• Deep, rich flavor: Slow cooking allows the lamb, vegetables, and broth to develop a full, hearty taste that feels warm and satisfying.
• Tender, melt-in-your-mouth meat: The lamb becomes incredibly soft and juicy, breaking apart easily with every bite.
• Simple, rustic ingredients: Made with basic items like lamb, potatoes, carrots, and onions, yet the result is comforting and flavorful.
• Perfect comfort food: This stew is warm, filling, and ideal for cold days or cozy dinners at home.
• One-pot convenience: Everything cooks in one pot, making preparation easy and cleanup minimal.
• Balanced and nourishing: Packed with protein, vegetables, and natural flavors, it’s both hearty and wholesome.
• Great for meal prep: It stores well and often tastes even better the next day as flavors deepen.
• Easy to make: No complicated techniques—just simple steps that deliver great results every time.

Gordon Ramsay Irish Lamb Stew Ingredients

• 800g diced lamb shoulder
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 800g potatoes, peeled and cut into chunks
• 1 litre lamb stock
• 1 small bunch fresh thyme
• 2 tbsp plain flour
• Salt and black pepper to taste

How To Make Gordon Ramsay Irish Lamb Stew

1. Prep the meat: Toss the lamb chunks in salt, pepper, and a light dusting of plain flour.
2. Brown the lamb: Heat oil in a large heavy pot over medium-high heat and sear the meat until deeply browned.
3. Cook the vegetables: Add the chopped onions, carrots, and celery to the pot, cooking for 5 minutes until soft.
4. Simmer the stew: Pour in the lamb stock, add the thyme and potatoes, and bring to a gentle simmer.
5. Slow cook: Cover the pot and cook over low heat for 2 hours until the lamb is perfectly tender.

Recipe Tips

• Don’t skip the sear: Browning the lamb creates a dark crust that adds deep flavor to the final broth.
• Choose the right cut: Lamb shoulder or neck is best for slow cooking because it becomes incredibly tender.
• Cut vegetables evenly: Keeping your potatoes and carrots the same size ensures they finish cooking at the same time.

What To Serve With Irish Lamb Stew?

Serve this Irish Lamb Stew with thick slices of crusty soda bread heavily buttered. A simple side of steamed green cabbage or peas also cuts through the rich broth nicely.

How To Store Leftovers Irish Lamb Stew?

Store leftovers in an airtight container in the fridge for up to 3 days. The stew actually tastes better the next day. You can also freeze it for up to 3 months.

How To Reheat Leftovers Irish Lamb Stew?

Stovetop Method (Best result): Place stew in a pot over medium-low heat. Add a splash of water or broth to loosen it. Stir occasionally and heat for 8–10 minutes until hot. This keeps the meat tender and the sauce rich.

Microwave Method (Quick way): Put stew in a microwave-safe bowl and cover loosely. Heat in 1-minute intervals, stirring between each, until fully hot.

Tip: Reheat gently to avoid drying out the lamb.

FAQs

Can I use beef instead of lamb?

Yes, chuck roast works well as a substitute. You will need to cook it for roughly the same amount of time to get it tender.

Why is my stew thin?

If you used waxy potatoes instead of starchy ones, the broth won’t thicken naturally. You can mash a few potatoes into the liquid to help thicken it.

Do I have to use lamb stock?

Chicken or beef stock will work if you cannot find lamb stock. Chicken stock keeps the lamb flavor more pronounced, while beef makes it richer.

More Dinners Recipes:

• Gordon Ramsay Sticky Lemon Chicken Recipe
• Gordon Ramsay T-Bone Steak Marinade Recipe
• Crispy Gordon Ramsay Tuna Cakes Recipe

Irish Lamb Stew Nutrition Fact

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 820mg
• Total Carbohydrate: 42g
• Protein: 45g

gordon ramsay irish lamb stew recipe

Recipe by Sophie LaneCourse: Dinners, Lunch, MainCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

This gordon ramsay irish lamb stew recipe yields incredibly tender meat and soft potatoes in a rich broth. Made with lamb shoulder, fresh thyme, and hearty root vegetables, it takes 2 hours and 20 minutes total. It makes a brilliant comforting dinner for cold winter evenings.

Ingredients

• 800g diced lamb shoulder

• 2 tbsp olive oil

• 1 large onion, roughly chopped

• 3 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 800g potatoes, peeled and cut into chunks

• 1 litre lamb stock

• 1 small bunch fresh thyme

• 2 tbsp plain flour

• Salt and black pepper to taste

Directions

• Prep the meat: Toss the lamb chunks in salt, pepper, and a light dusting of plain flour.
• Brown the lamb: Heat oil in a large heavy pot over medium-high heat and sear the meat until deeply browned.
• Cook the vegetables: Add the chopped onions, carrots, and celery to the pot, cooking for 5 minutes until soft.
• Simmer the stew: Pour in the lamb stock, add the thyme and potatoes, and bring to a gentle simmer.
• Slow cook: Cover the pot and cook over low heat for 2 hours until the lamb is perfectly tender.