Recipes
Recipes

Lamb ragu

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

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

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(26 votes)
Cooking Time

Cook: 4 Hours 20 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £2.10 per serving

Nutritional Information

Each 502g serving contains

Energy
2269kj
542kcal
27%
Fat
12.0g
Med
17%
Saturates
5.5g
Med
28%
Sugars
9.0g
Med
10%
Salt
0.50g
Med
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 (trimmed and cut into thin strips)

3tbsp reduced fat mascarpone

2tbsp chopped parsley

1 courgette (trimmed and cut into thin strips)

Method

1
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.)
2
Cook the pasta according to the pack instructions.
3
Transfer the lamb to a pan, add the cornflour, cherry tomatoes, peas, carrot and courgette. Simmer for 2 mins.
4
Stir the mascarpone into the pasta. Scatter on parsley and serve with the lamb ragu.