A simple sweet potato topped with a rich and warming lamb bolognese.
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Serves
4
Red Onion
Carrot
Celery
Garlic Clove
Fresh Rosemary
Lamb Mince
Red Wine
Tinned Chopped Tomatoes
Chicken Stock
Sweet Potato
Fresh Mint
Feta
Olive Oil
Salt
Black Pepper
Serves
4
Red Onion
Carrot
Celery
Garlic Clove
Fresh Rosemary
Lamb Mince
Red Wine
Tinned Chopped Tomatoes
Chicken Stock
Sweet Potato
Fresh Mint
Feta
Olive Oil
Salt
Black Pepper
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Step 1.
Peel the onions and lob them into a food processor along with the carrot, celery, garlic and rosemary. Whizz into a fine chop and set aside.
Step 2.
Preheat a large dutch oven or cast iron over a medium-high heat. Add a few glugs of olive oil and start to brown off the lamb mince. Working in batches, crumble in some mince, add a pinch of salt and cook, stirring very occasionally for 6-7 mins or until super crispy. Whip it out and repeat with the remaining lamb mince.
Step 3.
Once the lamb is browned, leave the lamb fat and olive oil behind and tip in the veggies. Add a pinch of salt and cook for 7-8 mins. Add the wine and reduce by half, then add the tomatoes and stock. Add the lamb mince back to the pan, bring to a boil, and then reduce the heat to low. Cook for 1-2 hours, stirring occasionally.
Step 4.
When the lamb has had an hour or so, preheat the oven to 200°C. Rub the sweet potatoes with oil and salt, prick with a fork and slide into the oven for the last hour of the lamb’s cooking time.
Step 5.
When the lamb has finished cooking, season with salt and pepper.
Step 6.
Split open the baked sweet potatoes and fill with ragù, finish with crumbled feta and mint leaves.
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