Mary Berry’s Rugby Lamb
As seen on her BBC series, Mary's Foolproof Dinners, this hearty lamb stew from Mary Berry is best served with rice or mashed potatoes for a hearty crowd-pleasing weekend dinner.
Introduction
Heart-warming lamb stew, serve it with rice or mashed potato or celeriac. You can use neck fillet or leg or shoulder for this recipe. Luce made this for a gang of friends when the Rugby world cup match was on, hence the title!
Ingredients
| 2 tbsp | sunflower oil |
| 750g (1lb 10oz) | lamb neck fillet, trimmed and diced into 5cm (2in) cubes (prepared weight) |
| 3 | leeks, thickly sliced |
| 1 | red pepper, deseeded and sliced into large chunks |
| 3 | garlic cloves, finely grated |
| ¼ tsp | cayenne pepper |
| 2 tsp | ground cumin |
| 500g (1lb 2oz) | passata |
| 2 tsp | balsamic glaze |
| 150g (5oz) | baby spinach leaves |
Method
Preheat the oven to 160°C/140°C Fan/Gas 3.
Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside.
Add the leeks and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds.
Stir in the passata and 100ml (3½fl oz) water and return the lamb to the pan. Season with salt and freshly ground black pepper and bring up to the boil. Cover with a lid and transfer to the oven for 2 hours until tender.
Remove from the oven and add the balsamic glaze and spinach. Stir until the spinach has just wilted.
Check the seasoning and serve piping hot with rice or mash.
Mary’s Tips: Can be made up to a day ahead without the spinach. Reheat to serve and add the spinach before serving. Freezes well without the spinach.
Reviews
4 Ratings
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