Rosemary Lamb Stew with Brussels Sprouts

• 800g lamb loin, cubed
• 200g Brussels sprouts, halved
• 1 medium red onion, finely chopped
• 2 medium carrots, cut into sticks
• 3 garlic cloves, crushed
• 50g Serrano ham, cubed
• 200ml dry red wine
• 400ml low‑sodium beef stock
• 2 sprigs fresh rosemary
• sal y pimienta negra salt and black pepper, to taste
• 2 cucharadas extra‑virgin olive oil

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: In the pot, heat the oil to 190 °C until it begins to bubble lightly. Add the lamb cubes and sear each side for 90 s. The Maillard reaction creates a crust that locks in internal juices.

2. 2

   Step 2: Remove the lamb and set aside. In the same pot, reduce the temperature to 120 °C, add the onion and garlic. Sauté without stirring for 4 min so they caramelize without losing color.

3. 3

   Step 3: Incorporate the Serrano ham and carrots, allowing the oil to coat them. Cook over medium heat for 3 min, stirring only when necessary to prevent breaking.

4. 4

   Step 4: Pour in the red wine, scrape the pot to release any stuck bits, and let it boil over high heat for 2 min. Reduce the temperature to 110 °C and add the stock.

5. 5

   Step 5: Return the lamb and Brussels sprouts to the pot. Add the rosemary, season with salt and pepper, and simmer gently for 30 min, covered, until the meat is tender and the broth has thickened slightly.

6. 6

   Step 6: Just before serving, taste and adjust seasoning. Serve hot, with the rosemary still floating on the surface.

💡 Chef's tip

When searing the lamb at 190 °C, the outer layer seals in 90 s, trapping internal steam and preserving juiciness. If the temperature rises to 220 °C, the meat will dry out and the Maillard reaction will happen too quickly, producing bitterness.