Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

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)