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Roasted lamb ragù
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2 leeks, halved and finely sliced
2 carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, crushed
1 cinnamon stick
1 tsp ground coriander
2 bay leaves
4 thyme leaves
1 tsp honey
4 anchovy fillets
900g lamb neck fillets
250ml red wine
250ml chicken stock
2 x 400g cans chopped tomatoes
1. Preheat the oven to 200˚C, gas mark 6. Toss the leeks, carrots, celery, garlic, spices, herbs, honey and anchovies in the base of a large, sturdy roasting tray; season. Season the lamb neck fillets and lay on top. Roast for 60 minutes, turning everything every 20 minutes. You want the meat to be browned and the vegetables soft and just turning golden.
2. Stir in the wine, stock and tomatoes. Cover the tray tightly with foil (use a few sheets to make sure the steam doesn’t escape). Turn the oven down to 160˚C, gas mark 2, and roast for 1 hour 30 minutes.
3. Uncover the tray and roughly shred the meat, turning it in the juices (discard any chunks of fat). Turn up the oven to 200˚C, gas mark 6, and roast for another 30 minutes, stirring occasionally, until the meat is browned in places and the sauce is glossy and thick. Rest for 20 minutes, then serve with pasta, polenta or potatoes, or in sandwiches.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.