Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

Watercress and mint pesto

• 120 g extra virgin olive oil
• 60 g Parmesan cheese cut into pieces (3 cm), plus extra grated, to serve
• 2 garlic cloves
• 20 g freshly squeezed lemon juice (approx. ½ lemon)
• 50 g raw unsalted cashews
• 100 g watercress trimmed, leaves and soft stalks only
• 30 g fresh mint leaves only
• sea salt to taste
• ground black pepper to taste

Lamb ragù

• 20 g olive oil
• 5 garlic cloves
• 200 g red onions cut into wedges
• 60 g pancetta cut into pieces
• 3 sprigs fresh rosemary leaves only
• 100 g red wine
• 400 g canned crushed tomatoes
• sea salt to taste
• ground black pepper to taste
• 800 g boneless lamb shoulder cut into pieces (approx. 2-3 cm)
• 40 g salted butter
• cooked pasta of choice to serve (see Tips)