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–+ servings
Mary Berry’s Rugby Lamb

Savor Mary Berry’s Rugby Lamb Stew for Cozy Gatherings

Experience the comforting and rich flavors of Mary Berry’s Rugby Lamb stew, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 kg lamb (neck fillet, leg, or shoulder) Choose the cut for best tenderness.
  • 2 tablespoons oil Essential for frying.
  • 2 medium leeks Sliced.
  • 1 medium pepper Chopped; optional substitute with other colors.
  • 2 cloves garlic Minced.
  • spices (e.g., thyme or rosemary) Tailor to preference.
  • 400 ml passata For rich tomato flavor.
  • 100 ml water Adjust for consistency.
  • 2 tablespoons balsamic glaze For a tangy sweetness.
  • 200 g spinach Introduces color and nutrients.

Equipment

  • Ovenproof frying pan
  • Flameproof casserole

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (140°C fan/Gas 3).
  2. In an ovenproof frying pan or flameproof casserole, heat a splash of oil over high heat.
  3. Add lamb pieces in batches and brown on all sides for 5-7 minutes.
  4. In the same pan, sauté sliced leeks and chopped pepper for 3-4 minutes.
  5. Stir in minced garlic and spices, frying for 10 seconds.
  6. Pour in passata and water, stir well, and return the browned lamb.
  7. Season with salt and pepper, and bring to a boil.
  8. Cover and transfer to the oven; cook for 2 hours.
  9. Stir in balsamic glaze and fresh spinach before serving.
  10. Taste and adjust seasoning, then serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

This dish can be made ahead and frozen for convenience.

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