Mary Berry’s Rugby Lamb is not just a dish; it’s a heartwarming experience that brings the flavors of slow cooking into your home. This recipe offers tender braised lamb that melts in your mouth, surrounded by a spiced tomato sauce enriched with the goodness of fresh vegetables. Imagine the combination of juicy lamb neck fillet, perfectly caramelized leeks, and vibrant bell peppers, simmering together to create a savory masterpiece. Topped with a drizzle of balsamic glaze and a handful of fresh spinach, this dish is as enjoyable to eat as it is to prepare.
The appeal of Rugby Lamb lies in its simplicity, yet it boasts a complex flavor profile that makes it a go-to meal for any occasion—from a cozy family dinner to a festive gathering. Slow-cooking not only enhances the meat’s tenderness but also allows each ingredient to shine and harmonize in flavor. Pair it with fluffy rice or creamy mashed potatoes, and you have a delightful meal that will surely impress your loved ones.
Why You’ll Love This Mary Berry’s Rugby Lamb
- Rich Flavor: The combination of spices, fresh vegetables, and lamb creates an irresistible depth of flavor.
- Comfort Food: A warm, hearty dish perfect for cold evenings or special occasions.
- Easy to Prepare: Simple steps make it accessible for cooks of all skill levels.
- Nourishing Ingredients: Packed with protein and vitamins from the vegetables, it’s a wholesome meal.
- Versatile Pairings: Serve it with rice, mashed potatoes, or crusty bread for a satisfying meal.
Preparation Phase & Tools to Use
Before you dive into cooking Mary Berry’s Rugby Lamb, let’s set up your kitchen for success. Start by gathering all your ingredients and measuring them out so that your cooking experience is smooth and enjoyable. You will need a large oven-safe pan or Dutch oven for the braising process, as it helps retain heat and moisture, giving you perfectly tender lamb. Having a sharp knife and cutting board will make it easier to cut the ingredients—especially the leeks and bell peppers.
Make sure to preheat your oven ahead of time to the right temperature so you can seamlessly transition your dish from stovetop to oven. Lastly, don’t forget a good spatula or wooden spoon to stir your ingredients while cooking. Setting up your workspace efficiently will not only make the cooking process enjoyable but will also enhance the flavors of this wonderful dish.
Ingredients
- 750g lamb neck fillet, cut into 2-inch cubes
- 2 tbsp sunflower oil
- 3 leeks, thickly sliced
- 1 red bell pepper, chopped into chunks
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- ¼ tsp cayenne pepper
- 500g passata (tomato purée)
- 100ml water
- 2 tsp balsamic glaze
- 150g baby spinach
- Salt and black pepper, to taste
Instructions
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 160°C (140°C fan) or Gas 3. This temperature is perfect for slow-cooking, allowing flavors to develop while ensuring the lamb becomes incredibly tender. Meanwhile, heat the sunflower oil in your oven-safe pan over medium heat. Once hot, add the lamb meat in batches, browning it evenly on all sides. This step is crucial as browning the lamb enhances the depth of the flavor and locks in moisture. Once browned, remove the lamb from the pan and set it aside for the time being.
Step 2: Cooking the Vegetables
In the same pan where you browned the lamb, add the thickly sliced leeks and chopped red bell pepper. Cook these for about 3-4 minutes, stirring occasionally until they begin to soften and take on some color. Next, stir in the finely grated garlic, ground cumin, and cayenne pepper. Allow this mixture to cook for about 10 seconds, just enough for the spices to bloom but not char the garlic. This step releases the aromatic qualities of the spices, setting the stage for a savory sauce.
Step 3: Adding the Sauces and Lamb
Now, it’s time to bring everything together. Pour in the passata and water, mixing well to combine with the vegetables and spices. Bring this mixture to a boil—this helps intersperse the flavors. Once the sauce is boiling, carefully return the browned lamb to the pan. Season everything generously with salt and black pepper according to your taste. Once mixed, cover the pan and transfer it to your preheated oven.
Step 4: Braising the Lamb
Let the lamb braise in the oven for 2 hours. This slow cooking process allows the meat to absorb all the flavors from the sauce and vegetables, making it deliciously tender. After the time is up, try not to rush this process—good things take time! When the lamb is tender, it will shred easily with a fork.
Step 5: Final Touches
Once the lamb is perfectly braised, remove the pan from the oven carefully. Stir in the balsamic glaze and the baby spinach, allowing the heat from the dish to wilt the spinach. This adds a fresh, vibrant color and nutritional boost to your meal. Taste your dish one last time to adjust the seasoning, then serve hot for a culinary experience that’s hard to beat!
Variations
- Protein: You can easily substitute the lamb neck fillet with chicken thighs or beef brisket for a different flavor profile.
- Vegetables: Add diced carrots, zucchini, or mushrooms for extra texture and nutrition.
- Spices: Experiment with additional spices like paprika or cinnamon for a warm, aromatic twist.
Cooking Notes
- Ensure that the lamb is well-browned; this step is essential for rich flavors.
- If you don’t have passata, crushed tomatoes or even tomato sauce can work as alternatives.
Serving Suggestions
- Serve Rugby Lamb with a side of fluffy jasmine rice to soak up the delicious sauce.
- Pair it with creamy mashed potatoes for a comforting meal experience.
Tips
- For an added layer of flavor, marinate the lamb in spices for a few hours or overnight before cooking.
- Store leftovers in an airtight container in the fridge for up to three days; flavors deepen as they sit!
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutritional Information
- Calories: Approx. 420 per serving
- Protein: 35g
- Sodium: 800mg
FAQs
Can I use a different cut of lamb for this recipe?
Yes, other cuts like lamb shanks or shoulder can be used, but adjust the cooking time as needed.
Can I make this dish in a slow cooker?
Absolutely! Simply brown the lamb and then transfer it along with the other ingredients to the slow cooker. Cook on low for about 6-8 hours.
What can I serve with Rugby Lamb?
Rice, mashed potatoes, or even crusty bread complements this dish beautifully. You can also serve it with a fresh salad.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Conclusion
Mary Berry’s Rugby Lamb is an excellent addition to your recipe repertoire, embodying the essence of comfort food with its rich flavors and simple preparation. This dish not only nourishes the body but also brings loved ones together around the dinner table, sharing warmth and conversation. Don’t hesitate to experiment with the variations, and make this recipe your own! We would love to hear your thoughts, so feel free to share how your Rugby Lamb turned out or any modifications you made. Enjoy this delightful dish that’s sure to become a family favorite!
Print
Mary Berry’s Rugby Lamb
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
Mary Berry’s Rugby Lamb is a heartwarming dish that combines tender lamb with a rich tomato sauce and fresh vegetables.
Ingredients
- 750g lamb neck fillet, cut into 2-inch cubes
- 2 tbsp sunflower oil
- 3 leeks, thickly sliced
- 1 red bell pepper, chopped into chunks
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- ¼ tsp cayenne pepper
- 500g passata (tomato purée)
- 100ml water
- 2 tsp balsamic glaze
- 150g baby spinach
- Salt and black pepper, to taste
Instructions
- Start by preheating your oven to 160°C (140°C fan) or Gas 3. Heat the sunflower oil in your oven-safe pan over medium heat. Add the lamb meat in batches, browning it evenly on all sides.
- In the same pan, add the thickly sliced leeks and chopped red bell pepper. Cook for about 3-4 minutes. Add the garlic, ground cumin, and cayenne pepper, cooking for about 10 seconds.
- Pour in the passata and water, mixing well. Bring to a boil and return the browned lamb to the pan. Season with salt and black pepper.
- Braise in the oven for 2 hours until tender. When the lamb is ready, it will shred easily with a fork.
- Stir in the balsamic glaze and baby spinach, allowing the spinach to wilt before serving hot.
Notes
Ensure that the lamb is well-browned for rich flavors. If you don’t have passata, crushed tomatoes or tomato sauce can work as alternatives.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 800 mg
- Protein: 35 g