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Lamb ragù with watercress and mint pesto (TM6, Mark Southon)
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Ingredients
Watercress and mint pesto
- 120 g extra virgin olive oil
- 60 g Parmesan cheese, cut into pieces (3 cm), plus extra grated, to serve
- 2 garlic cloves
- 20 g freshly squeezed lemon juice (approx. ½ lemon)
- 50 g raw unsalted cashews
- 100 g watercress, trimmed, leaves and soft stalks only
- 30 g fresh mint, leaves only
- sea salt, to taste
- ground black pepper, to taste
Lamb ragù
- 20 g olive oil
- 5 garlic cloves
- 200 g red onions, cut into wedges
- 60 g pancetta, cut into pieces
- 3 sprigs fresh rosemary, leaves only
- 100 g red wine
- 400 g canned crushed tomatoes
- sea salt, to taste
- ground black pepper, to taste
- 800 g boneless lamb shoulder, cut into pieces (approx. 2-3 cm)
- 40 g salted butter
- cooked pasta of choice, to serve (see Tips)
- Nutrition
- per 1 portion
- Calories
- 3749.2 kJ / 892.7 kcal
- Protein
- 60.8 g
- Carbohydrates
- 10.6 g
- Fat
- 66.7 g
- Saturated Fat
- 19.4 g
- Fibre
- 6.7 g
- Sodium
- 1940.6 mg
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