Lamb Neck Ragù with Chimichurri

Original recipe from Tart London

This is simple to make and I always like the initial preparation of any one-pot as I find chopping therapeutic. I started cooking this around 4 o’clock in the afternoon and then left it on the stove to gently simmer for about 3 and a half hours. The longer you leave it the better, as cooking it slowly allows for the meat to tenderise, giving it that ‘melt in the mouth’ sensation. It’s lighter than a traditional ragù, but still as comforting, whilst the chimichurri adds a real freshness. Chimichurri is a traditional Argentinian sauce, containing oregano rather than basil, the basil in this version, however, complements the lamb perfectly. The original recipe suggests serving with polenta, although I went with fresh tagliatelle instead. Having made quite a few chillis and bolognese in the last couple of weeks, this came as a welcome change; it’s an ideal springtime supper and is sure to bring smiles all round.

For the basil chimichurri

handful of basil

handful of parsley

handful of mint

1 green chilli

2 cloves of garlic, crushed

1 spring onion

1 tbsp red wine vinegar

1 tbsp olive oil

squeeze of lemon

Ingredients

For the ragù

splash olive oil

900g lamb neck, cut into chunks

1 onion, finely chopped

3 garlic cloves, crushed

2 springs of rosemary, chopped

2 springs thyme, chopped

bunch sage, chopped

1 tsp crushed chillies

1 stick of celery, chopped

1 fennel bulb,  finely chopped

handful of chestnut mushrooms, chopped

400g tin of chopped tomatoes

2 glasses of white wine

500ml chicken stock

1 tbsp red currant jelly

Method

1. Heat the olive oil over a high heat in a medium sized, heavy based sauce pan or casserole dish. Add the lamb and sear until it is browned all over, then remove from the pan and set aside.

2. Reduce to a medium heat and add the chopped onion, fennel, celery, mushrooms, crushed garlic, chilli flakes and herbs. Sauté until the onion is soft and starting to caramelise.

3. Return the lamb to the pan, then add the tin of tomatoes, a couple of glasses of white wine, stock, and the redcurrant jelly. Reduce the heat to low and simmer for at least two hours (the longer the better – I cooked for 3 and a half hours).

4. While the ragù is cooking, make the chimichurri. Put all the ingredients into a food processor and blitz, (or you can finely chop by hand and stir together until combined).

5. I served the ragù with taglitelle although the original recipe calls for polenta. Serve the pasta or polenta in warmed bowls and spoon the ragù on top. Grate over some parmesan and drizzle with the chimichurri.

Original recipe from Tart London