Description
Dive into Mary Berry’s Rugby Lamb: A Flavorful Journey!
Ingredients
Scale
- 2 tablespoons Sunflower oil
- 1 kg Lamb neck fillet
- 2 units Leeks
- 1 unit Red pepper
- 3 cloves Garlic cloves
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- to taste Salt and freshly ground black pepper
- 400 g Passata
- 2 tablespoons Balsamic glaze
- 100 ml Water
- 100 g Baby spinach leaves
Instructions
- Preheat your oven to 160°C/140°C Fan/Gas 3.
- Sear the lamb in batches, heating the pan and adding sunflower oil. Fry until golden, about 3-4 minutes.
- Sauté leeks and red pepper for 3-4 minutes until softened. Add garlic, cayenne, and cumin, frying for another 10 seconds.
- Stir in passata and 100ml of water, bringing to a boil. Return the lamb and season with salt and pepper.
- Cover the pan and braise in the oven for 2 hours until tender.
- Stir in balsamic glaze and spinach, cooking until spinach wilts.
- Serve hot with rice or mashed potatoes.
Notes
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Mary Berry Rugby Lamb