Description
Mary Berry’s Rugby Lamb is a rich braised lamb stew made with tender lamb neck fillet, leeks, peppers, and aromatic spices simmered in a tangy tomato sauce. Finished with balsamic glaze and fresh spinach, this comforting dish is perfect for a hearty dinner served with rice or mashed potatoes.
Ingredients
- 2 tbsp sunflower oil
- 750 g lamb neck fillet, trimmed and diced into cubes
- 3 leeks, thickly sliced
- 1 red pepper, deseeded and cut into chunks
- 3 garlic cloves, finely grated
- 1/4 tsp cayenne pepper
- 2 tsp ground cumin
- 500 g passata (tomato puree)
- 2 tsp balsamic glaze
- 150 g baby spinach leaves
- 100 ml water
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 160°C (140°C fan).
- Heat a large ovenproof pan or casserole over high heat. Add sunflower oil and brown the lamb in batches until golden. Remove and set aside.
- In the same pan, sauté the sliced leeks and red pepper for 3–4 minutes until slightly softened.
- Add the grated garlic, cayenne pepper, and cumin. Cook for about 10 seconds until fragrant.
- Stir in the passata and water. Bring to a boil.
- Return the browned lamb to the pan and season with salt and black pepper.
- Cover with a lid and transfer to the oven.
- Braise for about 2 hours until the lamb becomes tender.
- Remove from the oven and stir in the balsamic glaze and fresh spinach.
- Cook briefly until the spinach wilts, then serve hot.
Notes
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Lamb neck fillet becomes very tender when slow braised.
- You can reduce the cayenne pepper for a milder flavor.
- The stew tastes even better the next day after the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish, Stew
- Method: Braise
- Cuisine: British