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Lamb ragout with peas

Name: Lamb ragout with peas
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 1kg British lamb neck fillets, middle or scrag end (see Know-how); Olive oil for frying; 2 medium onions, finely chopped; 2 celery sticks, finely chopped; 5 garlic cloves, crushed; Pinch plain flour; 1 tsp tomato purée; 400g tin peeled plum tomatoes; 300g fresh peas (or defrosted frozen peas); Small handful chopped fresh flatleaf parsley

Published: 27 Jan 20
Updated: 13 Nov 24

Angela Hartnett keeps fuss to a minimum with her easy slow-cooked lamb ragout. Just fry everything off in a pan before leaving to simmer for 2 hours until tender.

Check out our quick beef ragu if you’re short on time or, for something truly indulgent, this slow-cooked duck ragu will melt your heart.

Easy
September 2018

Test kitchen approved

Serves 6
Hands-on time 45 min, simmering time 2 hours

Angela Hartnett keeps fuss to a minimum with her easy slow-cooked lamb ragout. Just fry everything off in a pan before leaving to simmer for 2 hours until tender.

Check out our quick beef ragu if you’re short on time or, for something truly indulgent, this slow-cooked duck ragu will melt your heart.

Nutrition: per serving

Calories: 377kcals
Fat: 17.9g (6.6g saturated)
Protein: 38.8g
Carbohydrates: 12.9g (6.7g sugars)
Fibre: 4.8g
Salt: 0.3g

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Ingredients

1kg British lamb neck fillets, middle or scrag end (see Know-how)
Olive oil for frying
2 medium onions, finely chopped
2 celery sticks, finely chopped
5 garlic cloves, crushed
Pinch plain flour
1 tsp tomato purée
400g tin peeled plum tomatoes
300g fresh peas (or defrosted frozen peas)
Small handful chopped fresh flatleaf parsley

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Method

Prepare the lamb by using a sharp knife to remove any sinew, then cut into 2-3cm pieces. Heat a drizzle of oil in a large heavy-based pan, season the meat with salt and black pepper and fry for 3-4 minutes on all sides. Transfer to a plate. Drain and discard any excess fat from the pan.
Add the onions and celery to the pan and cook for 5-10 minutes until softened and starting to colour. Add the garlic and flour and cook for a further minute. Stir in the tomato purée and cook for 3 minutes more, then return the lamb to the pan, pour in just enough water to cover and simmer gently for 2 hours, or until the lamb is falling apart. About two-thirds of the way into the cooking time cooking, stir in the tomatoes and add a little extra water if needed.
Once the lamb is tender, stir in the peas, cook for 3-4 minutes, then sprinkle with chopped fresh parsley to serve.

Recipe from September 2018 Issue

Nutrition

Nutrition: per serving

Calories: 377kcals
Fat: 17.9g (6.6g saturated)
Protein: 38.8g
Carbohydrates: 12.9g (6.7g sugars)
Fibre: 4.8g
Salt: 0.3g

delicious. tips

Make the stew up to the end of step 2, cover and keep in the fridge for up to 2 days. Complete the recipe to serve. Or cool the stew completely, then freeze in sealed food bags for up to 3 months. Reheat until piping hot.
Scrag end is a cut of lamb, also from the neck, that’s a cheaper alternative to middle neck fillet. It’s less attractive and harder to find but just as tender when cooked.