Greek Inspired Lamb Ragu Jacky-P
with Tomato and Pea Shoot Salad
This delicious Greek Inspired Lamb Ragu Jacky-P has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
200 grams
Lamb Mince
1 sachet(s)
Ground Cinnamon
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Pea Shoots
Not included in your delivery
100 milliliter(s)
Water for the Ragu
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
Roast the potatoes on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick them all over with a fork. Pop them in your microwave on high until tender, 15-20 mins.
While the potatoes cook, peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Stir the garlic and cinnamon into the lamb mince and cook for 1 min.
Pour in the passata, chicken stock paste and water for the ragu (see pantry for amount) and stir together until combined.
Bring to the boil, then lower the heat and simmer until thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, crumble the Greek style salad cheese.
Put the tomato, red wine vinegar and olive oil for the dressing (see pantry for amount) into a medium bowl. Season with salt and pepper, mix together, then set aside.
Just before serving, add the pea shoots to the bowl of dressing and toss to coat.
When everything's ready, taste the ragu and season if needed. Add a splash of water if it's a little thick.
Share the potato halves between your plates. Mash the insides slightly with a fork and add a knob of butter if you'd like.
Spoon the lamb ragu over the top (reheat first if needed) and sprinkle with the Greek style salad cheese. Serve the salad alongside.
Enjoy!
