This hearty and flavorful Marry Berry Rugby Lamb is made with tender lamb shoulder, leeks, red pepper, passata, warm spices like cumin and cayenne, and finished with spinach and balsamic glaze. This recipe delivers a rich, comforting stew perfect for cold days—or a cozy game night. It takes about 2 hours and 30 minutes from start to finish and serves 4 to 6 people. Enjoy it with mashed potatoes, rice, or buttery celeriac mash.
Marry Berry Rugby Lamb Ingredients
- 2 tbsp sunflower oil
- 750g (1lb 10oz) lamb shoulder, trimmed and diced into 5cm (2in) cubes
- 3 thin leeks, thickly sliced
- 1 red pepper, deseeded and chopped into large chunks
- 3 garlic cloves, finely grated
- ¼ tsp cayenne pepper
- 2 tsp ground cumin
- 500g (1lb 2oz) passata
- 100ml (3½fl oz) water or stock
- 2 tsp balsamic glaze
- 150g (5oz) baby spinach leaves
How To Make Marry Berry Rugby Lamb
- Preheat the oven: Set it to 160°C/140°C Fan/Gas 3.
- Brown the lamb: Heat oil in a large ovenproof pan, sear lamb in batches until golden, then set aside.
- Cook the vegetables: Fry leeks and red pepper until softened slightly, then add garlic and spices and stir briefly.
- Build the stew: Stir in passata, water or stock, and return lamb to the pan. Season and bring to a boil.
- Bake: Cover and cook in the oven for 2 hours until the lamb is tender.
- Finish with greens: Add balsamic glaze and spinach, cover briefly, then stir until wilted.
- Serve hot: Adjust seasoning and serve with your favorite starch.
Recipe Tips
- Use different lamb cuts: Lamb leg or neck fillet work just as well if shoulder isn’t available.
- Add spinach at the end: To keep it vibrant and avoid overcooking.
- Cook a day ahead: For even deeper flavor; just reheat and add spinach before serving.
- Skip the cayenne for mild flavor: It’s very subtle but optional if you’re heat-sensitive.
Best Sides For Rugby Lamb
This Rugby Lamb is fantastic with mashed potatoes, buttered basmati rice, or celeriac mash. Add a side of roasted carrots or crusty bread for soaking up the savory sauce.
How To Store Rugby Lamb
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze without the spinach for up to 3 months. Reheat and add fresh spinach when serving.
Rugby Lamb Nutrition Facts
- Calories: 480
- Total Fat: 26g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Sugar: 8g
- Protein: 40g
- Sodium: 290mg
FAQs
Can I use passata alternatives?
Yes, you can use crushed tomatoes or canned tomato sauce in a pinch.
Is the cayenne pepper necessary?
It’s minimal and adds warmth, but you can leave it out or adjust to taste.
Can I prepare this stew in a slow cooker?
Yes, after browning the lamb, transfer everything to the slow cooker and cook on low for 6–7 hours.
What’s the best way to reheat?
Reheat gently on the stovetop or in the oven, adding fresh spinach just before serving.
Marry Berry Rugby Lamb
Description
A rich, spiced lamb stew with soft leeks, red pepper, and a savory tomato base—perfect for cozy meals.
Ingredients
Instructions
- Preheat oven to 160°C (140°C Fan).
- Brown lamb in hot oil in batches, set aside.
- Fry leeks and pepper, add garlic and spices.
- Stir in passata, liquid, and lamb; bring to boil.
- Cover and bake for 2 hours until tender.
- Add balsamic glaze and spinach, stir to wilt.
- Check seasoning and serve hot.
Notes
- Don’t skip browning the lamb—it builds flavor.
- If using different cuts, adjust cooking time slightly.
- Add spinach only when reheating if making ahead.
- This freezes well without spinach added.