Description
Jamie Oliver’s lamb stew combines tender meat with hearty root vegetables in a rich, aromatic broth. Rustic ingredients meld together, creating a comforting meal you’ll savor with each warming spoonful.
Ingredients
Scale
- 800 g / 1.76 lbs lamb shoulder, bone out
- 2 x 400 g / 14.1 oz tins of plum tomatoes
- 1 x 280 g / 9.9 oz jar of silverskin pickled onions
- 150 g / 5.3 oz mixed-colour olives, stone in
- ½ bunch / 15 g / 0.5 oz fresh rosemary
Instructions
- Preparation: Toast rosemary sprigs in a dry pan for 30-45 seconds until fragrant, then set aside. Heat olive oil in a shallow casserole pan and sear lamb pieces until golden-brown.
- Building Flavor: Add crushed olives, pitted and drained pickled onions to the lamb. Pour in crushed tomatoes and water, using a wooden spoon to blend ingredients thoroughly.
- Slow Cooking: Cover the pan and transfer to a preheated oven at 170°C (325°F). Allow the stew to simmer and develop deep flavors for approximately two hours, stirring midway and adding water if the sauce becomes too dense.
- Finishing Touches: Once lamb reaches a tender consistency and sauce reduces, sprinkle reserved crispy rosemary leaves across the top. Season with freshly ground black pepper and sea salt, tailoring to personal taste preferences.
Notes
- Meat Selection: Choose high-quality, well-marbled lamb shoulder or leg for maximum tenderness and rich flavor development.
- Searing Technique: Brown meat quickly over high heat to lock in juices and create a delicious caramelized exterior, enhancing overall depth of taste.
- Low and Slow Cooking: Maintain consistent low oven temperature to ensure lamb becomes meltingly soft and sauce develops complex, layered flavors.
- Liquid Management: Monitor sauce consistency during cooking, adding small amounts of water if needed to prevent burning and maintain desired texture.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 355
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 100 mg