Mary Berry’s Rugby Lamb: A Comforting, Hearty Delight

Mary Berry’s Rugby Lamb is a comforting dish featuring tender lamb simmered in tangy tomato sauce, perfect for family gatherings.

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Prep Time 15

Cook Time 2

Resting Time 15

Total Time 2 15

Servings: 4 servings

Course: Dinner

Cuisine: British

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Braise

4 tablespoons Sunflower Oil For frying the lamb and vegetables; try olive oil for a change in flavor.
750 grams Lamb Neck Fillet The star ingredient, offering rich flavor and tenderness; lamb shoulder is a good substitute but may need extra cooking time.
100 ml Water Helps create the braising liquid for a luscious sauce.

For the Vegetables

3 Leeks Thickly sliced; be sure to wash thoroughly to remove any grit.
1 Red Pepper Deseeded and sliced; adds sweetness and vibrant color.
3 Garlic Cloves Finely grated; fresh garlic is best for optimal taste.
150 grams Baby Spinach Leaves Adds freshness and a pop of color; kale or Swiss chard can also work beautifully.

For the Sauce

500 grams Passata Provides acidity and sweetness, forming the base of the sauce.
2 teaspoons Ground Cumin Enhances the flavor with earthy, slightly citrusy notes.
2 teaspoons Balsamic Glaze Finishes the dish with a hint of tangy sweetness.
¼ teaspoon Cayenne Pepper Adds a subtle kick; omit for a milder dish if desired.
Salt and Freshly Ground Black Pepper Essential for seasoning; adjust to your taste.

Equipment

Flameproof ovenproof pan

Method

Step-by-Step Instructions

Preheat your oven to 160°C (140°C Fan/Gas 3). Prepare your ingredients while the oven heats up.
In a large, flameproof ovenproof pan, heat sunflower oil over medium-high heat. Brown the lamb neck fillet in batches for 4-5 minutes.
In the same pan, sauté leeks and red pepper for 3-4 minutes. Add garlic, cayenne pepper, and ground cumin, stirring for 10 seconds.
Pour in the passata and water, stir to combine, and bring to a gentle boil. Return the browned lamb, season with salt and black pepper.
Cover the pan with a lid and braise in the oven for about 2 hours, or until lamb is tender.
Stir in the balsamic glaze and baby spinach, cooking over medium heat until the spinach wilts.
Taste the stew and adjust seasoning as needed. Serve with rice or creamy mashed potatoes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 45gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Allow lamb to rest for 10-15 minutes after cooking to let the flavors deepen and distribute.

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