Dark, sticky stew | Jamie Oliver lamb stew recipes (2024)

FAQs

What cut of lamb is best for stew? ›

Shoulder or leg of lamb: both of these cuts are perfect in a stew or casserole when diced. Meat from the shoulder needs to be trimmed of excess fat first; while meat from the leg gives neater, leaner pieces of meat than the shoulder. Both are meltingly tender with a fantastic flavour.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

Whatever its origins, Irish stew has become an iconic dish in Irish cuisine, beloved for its simplicity and heartiness. It's the kind of dish that warms the soul and brings people together, and it's a testament to the resilience and resourcefulness of the Irish people.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

The most common herbs and spices for a traditional beef stew would be thyme, parsley, bay leaves, and black pepper. In some cultures, there are also spices like sweet paprika, oregano, cilantro (coriander), or basil.

Don't Stew the Stew Too Long Either

It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true at all.

The three main thickening agents for gravies are flour, cornflour and arrowroot.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

How does Gordon Ramsay cook lamb? ›

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat.

Until the arrival of the potato in the 16th century, grains such as oats, wheat and barley, cooked either as porridge or bread, formed the staple of the Irish diet. The most common form of bread consisted of flatbread made from ground oats.

Carrot. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.

LAMB LOIN CHOPS

One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and delicious! With their perfect 3- to 4-ounce serving size and attractive “T” shaped bone that runs through the meat, loin chops (sometimes called T-bone chops) are simple to prepare.

Rather than searing, you end up simmering and steaming your meat chunks. Instead of taking 10 minutes to brown, you end up blasting your meat with high heat for 20 minutes in order to first drive off that extra moisture. All of this increases the amount of stringy, dry, steamed meat in your final stew.