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Mary Berry’s Rugby Lamb
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction from Mary Berry
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
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
4.9 out of 5 stars
22 Ratings
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