Rainy Day lamb ragu

Rainy Day lamb ragu

Rainy Day lamb ragu

When it’s cold and rainy outside, there is nothing more humble then the smell of spring lamb slow roasting filling you home.



2-kilo leg of lamb

3 sprigs of rosemary

4 garlic cloves – 1 thinly sliced and 3 crushed

1 Spanish onion chopped

¼ cup of olive oil

2 bay leaves

4-5 anchovies

1 ½ cup of kalamata olives

2 cans of 400gm crushed tomatoes

2 tablespoons of tomato paste



Preheat oven to 140 degrees

Place the lamb in a large ceramic baking dish. Make small 1 cm incisions in the lamb with a knife around ten times. (Enough to evenly distribute the flavour of the garlic and rosemary) Push a slice of garlic and sprig of rosemary into the into the holes. Rub with olive oil and season.

Heat a fry pan to medium heat. Add the olive oil and sauté the garlic and onion. Once translucent add anchovies and stir them through breaking them down.(Around 2 minutes) Add tomatoes, tomato paste, bay leaves & olives. Bring the sauce to a simmer. Reduce heat to low. Place a lid on the pan and simmer for 15 -20 minutes.

Pour sauce over the top of lamb. Place sprigs of rosemary on top of lamb. Secure the baking dish tightly with foil Roast for 4 hours

Remove the lamb from the oven. Poke a hole in the foil to allow the steam to release. Allow resting for 15 minutes. U

sing a fork and knife, carefully pull the lamb apart to your liking. Enjoy


Serving suggestions

Lamb ragu with papparadelle or gnocchi

Lamb ragu pizza

Lamb ragu with lemon roast potatoes

Lamb ragu with Moroccan cous cous salad