Jamie Oliver 5 Ingredients Lamb Stew is made with lamb shoulder, fresh rosemary, mixed-colour olives, silverskin pickled onions, and plum tomatoes. This hearty lamb stew recipe creates a delicious dinner that takes about 2 hours and 15 minutes to prepare and can serve up to 4 people.
This Lamb Stew Recipe Is From 5 Ingredients: Quick & Easy Food Cookbook by Jamie Oliver.
Why You’ll Love This Lamb Stew:
- Minimal Ingredients: This recipe only needs five main ingredients, making it simple yet flavorful.
- Rich and Hearty: The combination of lamb shoulder and olives creates a rich and hearty stew perfect for a cozy meal.
- Crispy Rosemary: The crispy rosemary adds a special touch of flavor and texture that elevates the dish.
- Easy Preparation: With straightforward steps and minimal prep work, this stew is easy to make, even for beginners.
Jamie Oliver 5 Ingredients Lamb Stew Ingredients
- ½ a bunch of fresh rosemary (15g / 0.5 oz)
- 800g lamb shoulder, bone out (28 oz)
- 150g mixed-colour olives, stone in (5 oz)
- 1 x 280g jar of silverskin pickled onions (10 oz)
- 2 x 400g tins of plum tomatoes (2 x 14 oz)
How To Make Jamie Oliver 5 Ingredients Lamb Stew
- Preheat the Oven: Preheat your oven to 170ºC/325ºF/gas mark 3.
- Prepare the Rosemary: Place a 30cm (12-inch) shallow casserole pan on high heat. Strip the rosemary leaves from the stems, add them to the pan with 1 tablespoon of olive oil, and crisp up for 1 minute. Remove and set aside.
- Brown the Lamb: Cut the lamb into 3cm (1-inch) chunks. Add the lamb to the pan and cook for 2 minutes, allowing it to brown.
- Add Olives and Onions: Squash the olives to remove the stones. Drain the pickled onions and add them to the pan along with the olives. Toss everything together.
- Add Tomatoes and Cook: Pour in the tinned tomatoes, breaking them up with a wooden spoon. Add 2 tins (28 oz total) of water to the pan. Cover the pan and place it in the oven. Cook for 2 hours, stirring halfway through. Add a splash of water if needed.
- Finish and Serve: Taste the stew and season with sea salt and black pepper. Sprinkle the crispy rosemary leaves on top before serving.
Recipe Tips
- Don’t Skip the Rosemary: Crisping the rosemary at the start adds a unique depth of flavor to the stew. It’s worth the extra step!
- Stone the Olives: Take the time to remove the stones from the olives. This ensures a better texture and avoids any unpleasant surprises while eating.
- Cook Low and Slow: The long cooking time at a low temperature makes the lamb tender and allows the flavors to meld perfectly.
- Adjust the Consistency: If the stew is too thick after cooking, add a splash of water to loosen it up. If it’s too thin, let it cook uncovered for a bit to thicken.
What To Serve With This Succulent Lamb Stew
This hearty lamb stew pairs well with mashed potatoes, crusty bread, steamed green beans, or roasted root vegetables. It also can be served alongside couscous, rice, sautéed spinach, or a fresh green salad for a full and tasty dinner.
How To Store Leftovers
Refrigerate: First, let the leftover lamb stew cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Freeze: Allow the lamb stew to cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place the stew in the refrigerator overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 160°C/325°F. Place the lamb stew in an oven-safe dish, cover it with foil, and heat for 20-25 minutes until hot.
- In The Microwave: Place the stew in a microwave-safe dish, cover, and heat on medium power for 3-5 minutes, stirring halfway through.
- On The Stove: Heat the lamb stew in a pot over medium heat, stirring occasionally, until it’s warmed through, about 10 minutes.
Jamie Oliver 5 Ingredients Lamb Stew Nutrition Facts
Serving Size: 1 serving (recipe serves 4)
- Calories: 398
- Total Fat: 29.6g
- Saturated Fat: 12.2g
- Sodium (Salt): 1.6g
- Total Carbohydrate: 7.6g
- Dietary Fiber: 2.2g
- Sugars: 6.8g
FAQs
Can I Use A Different Cut Of Lamb?
Yes, you can use lamb leg or lamb shank, but the cooking time may vary. Lamb leg might cook faster, while lamb shank might need more time to become tender.
What If I Don’t Have Fresh Rosemary?
You can substitute with dried rosemary, but use only half the amount as dried herbs are more concentrated in flavor.
How Do I Prevent The Stew From Drying Out?
Make sure to add enough water or broth before placing it in the oven. Check halfway through cooking and add more liquid if needed.
Can I Make This Stew In A Slow Cooker?
Yes, you can. Cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender.
How Can I Make The Stew Thicker?
If the stew is too thin, let it cook uncovered for the last 30 minutes, or mix a teaspoon of cornstarch with cold water and stir it into the stew.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Tomato Soup
- Jamie Oliver 5 Ingredients Gnocchi
- Jamie Oliver 5 Ingredients Mushroom Pasta
- Jamie Oliver 5 Ingredients Curry Chicken
Jamie Oliver 5 Ingredients Lamb Stew
Description
Jamie Oliver 5 Ingredients Lamb Stew is made with lamb shoulder, fresh rosemary, mixed-colour olives, silverskin pickled onions, and plum tomatoes. This hearty lamb stew recipe creates a delicious dinner that takes about 2 hours and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 170ºC/325ºF/gas mark 3.
- Prepare the Rosemary: Place a 30cm (12-inch) shallow casserole pan on high heat. Strip the rosemary leaves from the stems, add them to the pan with 1 tablespoon of olive oil, and crisp up for 1 minute. Remove and set aside.
- Brown the Lamb: Cut the lamb into 3cm (1-inch) chunks. Add the lamb to the pan and cook for 2 minutes, allowing it to brown.
- Add Olives and Onions: Squash the olives to remove the stones. Drain the pickled onions and add them to the pan along with the olives. Toss everything together.
- Add Tomatoes and Cook: Pour in the tinned tomatoes, breaking them up with a wooden spoon. Add 2 tins (28 oz total) of water to the pan. Cover the pan and place it in the oven. Cook for 2 hours, stirring halfway through. Add a splash of water if needed.
- Finish and Serve: Taste the stew and season with sea salt and black pepper. Sprinkle the crispy rosemary leaves on top before serving.
Notes
- Don’t Skip the Rosemary: Crisping the rosemary at the start adds a unique depth of flavor to the stew. It’s worth the extra step!
- Stone the Olives: Take the time to remove the stones from the olives. This ensures a better texture and avoids any unpleasant surprises while eating.
- Cook Low and Slow: The long cooking time at a low temperature makes the lamb tender and allows the flavors to meld perfectly.
- Adjust the Consistency: If the stew is too thick after cooking, add a splash of water to loosen it up. If it’s too thin, let it cook uncovered for a bit to thicken.