Wild by Tart’s lamb neck ragù with polenta and basil chimichurri
“We go weak at the knees for a ragù," say Wild by Tart founders Jemima Jones and Lucy Carr-Ellison. "It’s probably the first thing that we order in an Italian restaurant, followed perhaps by a vongole or
Ingredients
For the ragù
Splash olive oil900g lamb neck, chopped into chunks1 onion, finally chopped4 garlic cloves, finally chopped2 springs of rosemary, chopped2 springs thyme, choppedBunch sage, chopped1 tsp crushed chilies1 stick of celery, chopped1 fennel bulb, finally chopped250g chestnut mushrooms, chopped400g tin good quality chopped tomatoes250ml white wine500ml chicken stock1 tbsp red currant jellyPolentaButterParmesan
For the Basil Chimichurri:
Bunch basilBunch parsleyBunch of mint (woody stalks removed)1 green chilli2 clove garlic1 shallot1 tbsp red wine vinegar1 tbsp olive oilSqueeze of lemon
Method
- Heat the olive oil over a high heat in a medium sized, heavy based sauce pan. Add the lamb and sear until browned, remove from pan and put to one side.
- Turn down the heat to medium and add the onion, garlic, rosemary, thyme, sage, celery, fennel, mushrooms and dried chilli and sauté until soft and starting to caramelize.
- Return the lamb to the pan, then add the tomatoes, white wine, stock and jelly, reduce the heat to low and simmer for at least two hours (the longer the better). You can pop in the oven and leave on a low heat if easier.
- While the ragù is cooking make the chimichurri, add all ingredients into a food processor and blitz. If you don’t have one then finally chop and combine.
- When ready to serve, prepare the polenta to the instructions on the packet – we suggest also adding lots of butter and parmesan to make it deliciously luxurious. Serve the polenta in a warmed bowl and spoon the ragù on top, then grate parmesan and drizzle the chimichurri.
