Cooking: Lamb and Bacon Stew


This is taken from Nigel Slater’s fantastic third Kitchen Diaries. His kitchen diaries are things of beauty. Evocative prose and beautiful photography. This is a stew that was a resounding success – with a couple of changes by me (taking family palates into account). I omitted the soured cream amd reduced the rosemary to one sprig. This in effect turned it into a soup but the flavours were plentiful and the end result was clean bowls all round amd declarations to make it again. For the original recipe,  you’ll have to buy the book (which I heartily recommend anyway)

300g cubed lamb shoulder
2 tbsp oil
1 large onion roughly chopped
6 rashers of smoked bacon finely chopped
250g new potatoes, cubed
1 sprig rosemary
400ml chicken stock
Salt and pepper

Season the lamb with a little salt and pepper. Cube then brown in the oil. While it’s colouring, chop the onion and bacon. Remove the lamb and add the bacon and onion to the pan. Fry for 10 mins or so,  stirring occasionally. Add the potatoes, lamb,  rosemary and stock back into the pan. Cover and simmer for  20-30 mins.


It’s not the most attractive dish I’ve produced and Nigel”s looked a lot prettier. However the flavours were immense. It’s a very hearty bowl and next time I make it,  I’ll have a warmed crusty loaf to serve with it.

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