Jamie Oliver 5 Ingredients Lamb Stew

This cozy and comforting Jamie Oliver 5 Ingredients Lamb Stew is the kind of dish you want simmering away on a chilly evening. Made with tender lamb, olives, pickled onions, and tomatoes, it’s bold in flavor and beautifully simple. Topped with crispy rosemary, it’s a rustic one-pan meal that’s as satisfying as it is delicious. (inspired by Jamie Oliver)

Ingredients Needed

• 1/2 bunch fresh rosemary (15g / 0.5 oz)
• 800g (28 oz) lamb shoulder, boneless
• 150g (5 oz) mixed-colour olives, stone in
• 1 x 280g (10 oz) jar silverskin pickled onions
• 2 x 400g (14 oz each) tins of plum tomatoes

How To Make Jamie Oliver 5 Ingredients Lamb Stew

1. Preheat the Oven: Heat your oven to 170°C/325°F/gas mark 3.
2. Crisp the Rosemary: Place a large 30cm shallow casserole pan over high heat. Strip the rosemary leaves from the stems and crisp them in 1 tbsp olive oil for 1 minute. Remove and set aside.
3. Brown the Lamb: Chop the lamb into 3cm chunks. Add to the pan and cook for 2 minutes to brown.
4. Add Olives and Onions: Crush the olives to remove pits. Drain the pickled onions. Add both to the pan and toss everything together.
5. Add Tomatoes and Cook: Pour in the tinned tomatoes, breaking them up with a spoon. Add two tins’ worth of water (about 800ml). Cover and place in the oven. Cook for 2 hours, stirring halfway through. Add more water if needed.
6. Finish and Serve: Season with salt and pepper to taste. Sprinkle over the crispy rosemary leaves before serving.

Why I Love This Recipe

This is one of those stews that feels like a hug in a bowl. The pickled onions give it a surprising tang, and the crispy rosemary is an absolute game changer. I made it on a rainy weekend and everyone went back for seconds.

Recipe Tips

• Crisp Rosemary First: Adds big flavor and a lovely crunch.
• Remove Olive Stones: Makes for a smoother eating experience.
• Cook Low and Slow: Tenderizes the lamb and develops deep flavor.
• Add Water if Needed: Don’t let the stew dry out—check midway.
• Thicken if Desired: Simmer uncovered or stir in a cornstarch slurry.

How To Store This Jamie Oliver 5 Ingredients Lamb Stew

• At Room Temperature: Let cool no more than 2 hours before storing.
• In the Fridge: Store in an airtight container for up to 3 days.
• In the Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge.
• Reheating: Oven: Reheat at 160°C/325°F covered for 20–25 minutes. Microwave: Heat in a covered dish for 3–5 minutes on medium. Stove: Simmer gently, stirring now and then, for about 10 minutes.

FREQUENTLY ASKED QUESTIONS

• Can I Use A Different Cut Of Lamb? Yes—lamb leg or shank works too but adjust cook times accordingly.
• What If I Don’t Have Fresh Rosemary? Use half the amount of dried rosemary.
• How Do I Prevent Dry Stew? Add enough water and check during cooking.
• Can I Make This In A Slow Cooker? Absolutely—cook on low for 6–8 hours or high for 3–4.
• How Can I Make It Thicker? Let it simmer uncovered or stir in a cornstarch slurry at the end.

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

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