Food Day Tuesday; Jamie Oliver Sticky Lamb Stew

Jamie; you had me at lamb...

Ok, so I am not going to write out the whole recipe for this one (see link below), but trust me this is delicious, warming and perfect for the cold Aussie winter ahead. I woke on Monday to a rainy day… and hoped that the rain would clear in time for my double outdoor personal training group sessions that night (it did mind you).

On seeing the weather I thought I could do with a hearty casserole when I got home, and didn’t fancy the idea of cooking at 8pm  Given that I was going to be training for 2hrs I needed something I could put on at low heat for a few hours and come home to a warm hearty meal.  Jamie’s sticky lamb stew was first made for me by a friend last year – and the flavours were so amazing, the meat so soft I fell in love.

I do a few things different to Jamie. I use vegemite instead of marmite. I use a whole stubbie of stout (Guinness), and the same amount of stock (so a little more liquid). I also just use 2 large whole carrots, and chop up whatever mushrooms I can get. I used a brown onion this time in place of the red.  For flavour and to keep cost down instead of cubed lamb, I like to use shoulder chops that have the little round marrow bone in them, once slow cooked the meat just falls apart, and the marrow – yum!

But here are my 2 top secrets on modifying Jamie’s recipe.

1. I use my enamel covered cast iron pot to slow cook it in my oven. I brown the meat, add everything on the stove top and get it simmering away as per the recipe, but then I put the pot with lid on in the oven on about 160 Celsius for 2 – 2.5 hours.

2. At the end of the cooking I pull it out and add a couple of tablespoons each of honey and Worcestershire sauce. I do this to taste. Testing the sauce to make sure that it is not to sweet or savoury. It is just something that I feel gives it a little more depth in flavour.

I just serve this up and eat it stand alone. It is good with a slice of rustic bread like a sourdough to soak up the sauce, but I am trying to eat low carb (with varied success I might add). This dish is like a big thick rich soup stew and while the pics don’t do it justice. It is one amazing cold night treat! Oh and it freezes well too 🙂

P.S I know the chippolata sausages sound weird but they are awesome in it, I only used about 8 as they were a little bigger and just threw them in I did not skewer them.

Thanks again Mr Oliver,Till next time, Lin xox

dark, sticky stew | Jamie Oliver | Food | Recipes (UK).

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