Name: Mary Berry’s Rugby Lamb
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
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

Description

Mary Berry’s Rugby Lamb is a heartwarming dish that combines tender lamb with a rich tomato sauce and fresh vegetables.

Ingredients

Scale

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