Irish lamb ragout
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Irish lamb ragout
Recipe by Anna Glover
This speedy lamb ragout is high in protein and comes in at just 371 calories
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
371Kcal
Fat
11gr
Saturates
3gr
Carbs
43gr
Sugars
12gr
Fibre
9gr
Protein
21gr
Salt
2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- ½ tbsp olive oil
- 1 large onion, diced
- 3 carrots, finely diced
- 2 lamb stock cubes
- 300g potato, peeled and cut into 1cm dice
- 1 x 250g pouch cooked grains (with wheatberries, spelt or freekeh)
- 1 tbsp Worcestershire sauce, or to taste
- 4 lean lamb steaks (1 x 280g pack)
- a handful of chopped parsley or chives
Step by step
- Heat the oil in a large, deep frying pan and fry the onion and carrot with a pinch of salt over a medium heat for 5 minutes. Make 800ml of lamb stock using the stock cubes.
- Add the stock and potato to the pan, bring to the boil and simmer for 15 minutes until the potato is tender. Stir in the grains to warm through. Season well and add Worcestershire sauce to taste.
- Meanwhile, heat a nonstick frying pan until hot and fry the steaks for 2-3 minutes each side. Season and leave to rest.
-
Stir most of the herbs through the stew, and spoon into shallow bowls. Slice the steaks and serve on top, scattered with the remaining herbs.TipBulk it up
Serve two steaks per person
