Lamb ragu

Lamb ragu

Delicious slow-cooked lamb makes a fantastic make-ahead dish – a dinner party winner

By , 31 March 2016
Lamb ragu
  • Ready in: 250 mins
  • Serves: 6
  • Price: £2.10 per serving

Our Butcher’s Selection Lamb Leg Steaks are hand-selected for tenderness. This quality prime cut is suitable for fast cooking such as frying, grilling and barbecuing, as well as slow-cooking in stews and soups. The meat is succulent with a deep, rich flavour – and also offers a cut of lamb that’s great value for money.

Nutritional Info
Each 502g serving contains
  • Cals 542
    27%
  • Fat 12.0
    17%
  • Sat Fat 5.5
    28%
  • Sugar 9.0
    10%
  • Salt .50
    8%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 452kJ/108kcal.
Ingredients
  • 2 x 300g packs lamb leg steaks, cubed
  • 100ml red wine
  • 200ml beef stock
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2tsp mixed dried herbs
  • 400g can tomatoes
  • 2tbsp tomato purée
  • 450g pasta
  • 1tbsp cornflour, mixed with 1tbsp water
  • 200g cherry tomatoes
  • 150g cooked frozen peas
  • 1 carrot and 1 courgette, trimmed and cut into thin strips
  • 3tbsp reduced fat mascarpone
  • 2tbsp chopped parsley
Method
  • Put the lamb in a slow cooker. Add the wine, stock, onion, garlic, herbs, canned tomatoes and purée. Cook on low for 4 hrs. (Or cook in a casserole dish at 150C/130C Fan/Gas 3 for 4 hrs.)

  • Cook the pasta according to the pack instructions.

  • Transfer the lamb to a pan, add the cornflour, cherry tomatoes, peas, carrot and courgette. Simmer for 2 mins.

  • Stir the mascarpone into the pasta. Scatter on parsley and serve with the lamb ragu.