Imen Dridi Lamb Stew by Jamie Oliver is a comforting delight with tender lamb shoulder, rosemary, olives, pickled onions, and plum tomatoes, takes only 2 hours to slow-cook to perfection.
Try More Jamie Oliver Recipes:
🤎 Why You’ll Love This Lamb Stew Recipe:
- Lamb, rosemary, olives, and pickled onions create a delicious blend.
- Slow-roasted for rich, satisfying results.
- Ideal for family meals or special occasions.
- Browning rosemary and slow-cooking lamb fill your kitchen with enticing scents.
❓ What Is Jamie Oliver’s Lamb Stew Recipe?
Jamie Oliver’s Lamb Stew is a rich dish of succulent lamb, seasoned with rosemary, olives, pickled onions, and plum tomatoes slow-cooked to a juicy perfection.
🥩 Jamie Oliver Lamb Stew Ingredients
- ½ a bunch of fresh rosemary, (15g)
- 800 g lamb shoulder, bone out
- 150 g mixed-colour olives, (stone in)
- 1 x 280 g jar of silverskin pickled onions
- 2 x 400 g tins of plum tomatoes
🍲 How To Make Jamie Oliver Lamb Stew
- Turn the oven on to 170 degrees Celsius (325 degrees Fahrenheit) or gas 3.
- While the lamb is cooking, brown the rosemary in a shallow casserole pan that is 30 cm deep over high heat.
- Add 1 tablespoon of olive oil and cook, stirring occasionally, for 1 minute, until the rosemary is crisp. Set aside.
- Add the lamb to the pan for 2 minutes to acquire some color, then remove and set aside the rosemary.
- Squash the olives and take out the stones at the same time. Add the pickled onions to the olives in the pan after draining them.
- Mix thoroughly, then add two cans of water and the tinned tomatoes, breaking them up with a wooden spoon.
- Cook, covered, for 2 hours in a preheated oven until thick, flavorful, and soft, stirring halfway through and adding a splash of water to loosen, if necessary.
- Add the crispy rosemary leaves, taste, and season with black pepper and sea salt to taste.
💭 Recipe Tips
- Squash olives, and mix with pickled onions.
- Use tinned plum tomatoes for a luscious base.
- Patience in a preheated oven yields a flavorful, tender stew.
- Add crispy rosemary, and season for a perfect balance.
🧆 What Goes Well With Lamb Stew?
Perfect accompaniments to lamb stew include French baguette, Texas Roadhouse rolls, Red Lobster Cheddar Bay biscuits, Irish mashed potatoes, creamy polenta, grilled vegetables, or green salad.
🎚 How To Store Leftovers Lamb Stew?
- In The Fridge: Leftover lamb stew can be refrigerated for up to 3 to 4 days if transferred to a sealed container.
- In The Freezer: Freeze leftover lamb stew in individual serving portions in large freezer bags for up to 4 months. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Lamb Stew?
- Oven: Set the oven temperature to 325°F then throw lamb stew in a baking sheet and heat for 30 minutes or until hot.
- Stove: Pour lamb stew into a small pot and heat, stirring periodically, over medium heat for 7 to 10 minutes, or until heated.
- Microwave: Spoon lamb stew into ain a microwave-safe bowl and heat in 2-3 minute intervals, stirring in between, until heated.
FAQs
What is the most tender cut of lamb for stew?
The shoulder of lamb is the most tender for stew, offering succulent meat that becomes melt-in-the-mouth perfection when slow-cooked for a stew.
Why is my lamb stew chewy?
Your lamb stew may become chewy if you cut it incorrectly. Ensure proper slicing against the grain for a tender texture.
What can I use to thicken lamb stew?
To thicken lamb stew, mix a small amount of cornstarch or arrowroot with water and add gradually for desired thickness.
How do you fix bland lamb stew?
To fix bland lamb stew add seasoning like salt, pepper, herbs, or spices to enhance flavor and bring depth to the dish.
Try More Jamie Oliver Recipes:
- Jamie Oliver Beef Stroganoff
- Jamie Oliver Zucchini Fritters
- Jamie Oliver Chicken, Bacon And Leek Pie
Jamie Oliver Lamb Stew Nutrition Facts
Amount Per Serving
- Calories 398
- Total Fat 29.6g
- Saturated Fat 12.2g
- Total Carbohydrates 7.6g
- Dietary Fiber 2.2g
- Sugars 6.8g
- Protein 25.6g
Jamie Oliver Lamb Stew
Description
Lamb Stew by Jamie Oliver is a comforting delight with tender lamb shoulder, rosemary, olives, pickled onions, and plum tomatoes, takes only 2 hours to slow-cook to perfection.
Ingredients
Instructions
- Turn the oven on to 170 degrees Celsius (325 degrees Fahrenheit) or gas 3.
- While the lamb is cooking, brown the rosemary in a shallow casserole pan that is 30 cm deep over high heat.
- Add 1 tablespoon of olive oil and cook, stirring occasionally, for 1 minute, until the rosemary is crisp. Set aside.
- Add the lamb to the pan for 2 minutes to acquire some color, then remove and set aside the rosemary.
- Squash the olives and take out the stones at the same time. Add the pickled onions to the olives in the pan after draining them.
- Mix thoroughly, then add two cans of water and the tinned tomatoes, breaking them up with a wooden spoon.
- Cook, covered, for 2 hours in a preheated oven until thick, flavorful, and soft, stirring halfway through and adding a splash of water to loosen, if necessary.
- Add the crispy rosemary leaves, taste, and season with black pepper and sea salt to taste.
Notes
- Squash olives, and mix with pickled onions.
Use tinned plum tomatoes for a luscious base.
Patience in a preheated oven yields a flavorful, tender stew.
Add crispy rosemary, and season for a perfect balance.
