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.

Ingredients

Scale

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

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