Roast Lamb Fillet Ragu
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Roast Lamb Fillet Ragu

Roast Lamb Fillet Ragu

Ingredients

Method

  • 2 sliced leeks
  • 2 diced carrots
  • 2 diced celery stalks
  • 2 crushed garlic cloves
  • 1 clove
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 2 bay leaves
  • 1 tsp honey
  • 4 anchovy fillets from a tin
  • 1kg lamb neck fillet
  • 250ml red wine
  • 250ml lamb stock
  • 2 x 400g tins of chopped tomatoes with herbs
  • Preheat the oven to 200C. Toss the carrots, leeks, garlic, celery, honey, herbs, spices and anchovies in a roasting tin, season well and lay the seasoned lamb neck fillets on top. Roast for 1 hour, turning every 20 mins.
  • Stir the wine, tomatoes and stock into the tin and cover the whole thing with foil. Reduce the heat to 160C and roast for another 90 mins. Remove the foil, shred the meat and stir into the sauce, then cook for another 30 mins at 200C, stirring regularly until nicely thickened. Rest for 20 mins, then serve with polenta or pasta.
3 hrs 30 mins
4 serving

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