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Rosemary Lamb

Rosemary Lamb

with Pelagonia Roasted Red Pepper Ragu

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Inspiration can come from unexpected places. Believe it or not Head Chef Patrick was inspired to make this dish by a dinner he had in Bangkok. The restaurant was called Calderazzo and is owned by two fiercely proud and highly talented Italian chefs from Sicily. We’ve added roasted red peppers from the guys down at Pelagonia for an extra hit of deliciousness and if you have some left over we recommend eating it in sandwiches, as a dip or simply straight from a spoon!

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 conflict 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.

Preparation Time40 minutes
Ingredients
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Nutritional information/ per serving
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/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
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