As the days start to cool down and the smell of autumn is in the air, I find myself yearning for a hearty dish that warms the soul and brings everyone together. One of my all-time favorites that never fails to deliver is Mary Berry’s Rugby Lamb Recipe. I remember the first time I made it; the rich aroma filled my kitchen, and I could hardly wait to sit down and enjoy it with my family. You know, the kind of dish that makes you feel all cozy and happy inside, like a warm hug after a long day. If you love tender lamb with comforting flavors and are looking for a meat-lover’s delight, you’re in the right place. Let’s dive into this scrumptious recipe!

Why You’ll Love This Recipe

• Perfect for a cozy weeknight dinner that’s full of flavor.
• Budget-friendly, using cuts of lamb that are often overlooked.
• Comforting and satisfying, ideal for chilly evenings.
• Easy to make, even if you’re not a pro in the kitchen!
• Great for meal prep—make it ahead and enjoy it all week!

Ingredients

Here’s what you’ll need to whip up this delightful Rugby Lamb:

• 2 lbs (900g) lamb shoulder or leg: Trimmed and cut into cubes for tender bites.
• 3 tablespoons olive oil: Extra virgin is always a lovely choice.
• 2 medium onions: Coarsely chopped for a sweet base.
• 3 cloves garlic: Freshly minced—nothing beats that punchy flavor!
• 2 carrots: Peeled and chopped into bite-sized pieces.
• 2 sticks celery: Chopped finely for added crunch and flavor.
• 1 tablespoon tomato purée: Adds depths and sweetness.
• 1 cup (250ml) red wine: A good one, please! It makes all the difference.
• 2 cups (500ml) lamb or beef stock: Homemade is amazing, but store-bought works in a pinch.
• 1 teaspoon dried thyme: Or a few sprigs of fresh if you have them on hand.
• Salt and pepper: To taste, adding this at the end is key!
• Chopped fresh parsley: For garnish and a pop of color.

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps, and you’ll have a mouthwatering Rugby Lamb ready to impress.

1. Preheat your oven: Set your oven to 325°F (160°C). It’s always a good idea to prep ahead!
2. Brown the lamb: In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches, browning them on all sides. This step is crucial for sealing in those juices and building amazing flavor—no one wants gray meat!
3. Sauté the veggies: Once the lamb is browned, remove it from the pot and set aside. In the same pot, add more oil if needed, then throw in the onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened, stirring occasionally to avoid sticking. You want these to be beautifully fragrant!
4. Add the tomato purée: Stir in the tomato purée and cook for another 1-2 minutes. It should start to caramelize slightly, which intensifies the flavor.
5. Deglaze with wine: Pour in the red wine, scraping up any delicious bits stuck to the bottom of the pot. Let it simmer for about 5 minutes to reduce slightly—you should smell that lovely wine scent filling your kitchen now!
6. Combine and season: Return the lamb to the pot, add the stock, dried thyme, and season liberally with salt and pepper. Stir everything together and bring it to a gentle simmer.
7. Cover and bake: Place a lid on your pot and transfer it to the preheated oven. Let it cook for about 2.5 to 3 hours, or until the lamb is beautifully tender and falls apart with just a fork’s touch. The smell wafting through your home during this cooking time will be pure magic!
8. Finish and serve: Remove from the oven, taste the sauce, and adjust seasoning if necessary. Serve it warm, garnished with fresh parsley for a vibrant touch—you’ll want to take a picture before devouring it!

Pro Tips & Variations

Now that you’ve mastered Mary Berry’s Rugby Lamb, there are so many ways you can put your personal spin on it!

• Herb it up: Swap out the thyme for rosemary or oregano for a different flavor profile.
• Add heat: If you like a kick, toss in a pinch of chili flakes while sautéing the veggies.
• Veggie lovers: Feel free to add in other hearty vegetables like potatoes, parsnips, or even turnips for variety!
• Dietary swaps: To make it gluten-free, ensure your stock is gluten-free or replace with vegetable stock.

Serving Suggestions

This dish is a comforting star on its own, but it loves company! Serve it over creamy mashed potatoes, fluffy rice, or with crusty bread to soak up that rich sauce. A fresh garden salad and a nice glass of red wine can elevate the dining experience even further. If you’re feeling extra cozy, why not pair it with a warm and buttery piece of toasted bread? You deserve to indulge!

Storage Tips

If you’re lucky enough to have leftovers (which somehow never happens in my house!), here’s how to store them:

• Refrigerate: Let the lamb cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days.
• Freeze: For longer storage, portion it into freezer-safe bags or containers. It will freeze beautifully for up to 3 months. Just remember to label your containers!
• Reheat: When you’re ready to enjoy again, reheat gently on the stovetop over low heat, adding a splash of stock or water to keep it moist. If you’re using the microwave, cover it with a damp paper towel to maintain moisture.

FAQs

Can I use a different cut of lamb?

Absolutely! Lamb neck or shank can work wonderfully too, just remember that cooking times may vary depending on the cut.

What if I don’t have red wine?

You can substitute it with extra stock or even a hearty grape juice, but slightly reducing it might give a more concentrated flavor. A splash of balsamic vinegar can also add a nice touch.

Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prep! Just make a big batch on the weekend, and you’ll have delicious dinners ready for the week ahead.

Can I make this in a slow cooker?

Definitely! Just brown the lamb and veggies as instructed, then transfer everything to your slow cooker and set it on low for 6-8 hours. You’ll have a deliciously tender meal waiting for you!

Can I add other vegetables to the stew?

Yes! Feel free to add your favorite root vegetables like potatoes, swede, or even mushrooms. Just keep in mind the cooking times so they don’t turn too mushy.

Conclusion

I hope you find joy in making Mary Berry’s Rugby Lamb Recipe! It’s a fantastic dish that brings warmth and comfort, perfect for sharing with loved ones or treating yourself on a chilly evening. I’d love to hear your thoughts—did you add any of your unique twists? Share your delicious moments in the comments below, and let’s keep the conversation going! Happy cooking!

“Ultimate Mary Berry’s Rugby Lamb Recipe: A Meat Lover’s Delight”

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• Author: antaki
• Total Time: 200 minutes
• Yield: 6 servings 1x

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Description

Savor Mary Berry’s Rugby Lamb recipe, a must-try for all meat lovers! Perfect flavors and tender meat make this dish unforgettable. 155 chars.

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Ingredients

Scale 1x2x3x

900 grams of lamb shoulder or leg, trimmed and cut into cubes

3 tablespoons of olive oil

2 medium onions, coarsely chopped

3 cloves of garlic, freshly minced

2 carrots, peeled and chopped

2 sticks of celery, chopped finely

1 tablespoon of tomato purée

250 ml of red wine

500 ml of lamb or beef stock

1 teaspoon of dried thyme

Salt and pepper, to taste

Chopped fresh parsley, for garnish

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Instructions

Preheat your oven to 325°F (160°C).

In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches, browning them on all sides.

Remove the browned lamb from the pot and set aside. In the same pot, add more oil if needed, then add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.

Stir in the tomato purée and cook for another 1-2 minutes until caramelized.

Pour in the red wine, scraping up any bits stuck to the bottom of the pot, and let it simmer for 5 minutes to reduce.

Return the lamb to the pot, add the stock, thyme, and season with salt and pepper. Bring to a gentle simmer.

Cover the pot and transfer it to the oven. Bake for 2.5 to 3 hours until the lamb is tender.

Remove from the oven, taste the sauce, and adjust seasoning if necessary. Serve warm, garnished with fresh parsley.

Notes

This hearty Rugby Lamb recipe by Mary Berry is perfect for meat lovers, bringing warmth and comfort to chilly evenings.

• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Cuisine: British

Nutrition

• Serving Size: 6 servings
• Calories: 500 calories
• Sugar: 4 grams
• Fat: 30 grams
• Carbohydrates: 20 grams
• Fiber: 5 grams
• Protein: 40 grams

Keywords: Mary Berry, Rugby Lamb, Lamb Recipe, Comfort Food, Hearty Dishes, Fall Recipes