Mary Berry’s Rugby Lamb

Mary Berry’s Rugby Lamb is a comforting dish with tender lamb neck fillet and rich spices, perfect for chilly afternoons.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 4 servings

Course: Cozy Dinners

Cuisine: British

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons sunflower oil for sautéing
800 grams lamb neck fillet tender cut
2 medium leeks sliced
1 medium red pepper chopped
3 cloves garlic minced

For the Seasoning

1 teaspoon cayenne pepper to taste
2 teaspoons ground cumin
to taste salt
to taste freshly ground black pepper

For the Sauce

400 grams passata rich tomato base
2 tablespoons balsamic glaze for sweetness
200 milliliters water to adjust consistency

For the Greens

100 grams baby spinach leaves

Equipment

Large pan

Method

Cooking Steps

Heat the sunflower oil in a large pan over medium heat.
Brown the lamb neck fillet on all sides for about 5-7 minutes until golden brown.
Add the leeks, red pepper, and garlic, sautéing until softened for around 5-6 minutes.
Stir in the cayenne pepper, ground cumin, salt, and black pepper, coating everything in spices.
Pour in the passata, balsamic glaze, and water, bringing it to a gentle simmer for 2 minutes.
Cover the pan and cook on low heat for about 2 hours until the lamb is tender.
Stir in the baby spinach leaves just before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 50IUVitamin C: 30mgCalcium: 80mgIron: 5mg

Notes

Serve with crusty bread for a delightful dipping experience.

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