Mary Berry Canon Of Lamb With Mint Gravy

Mary Berry’s Canon of Lamb with Mint Gravy is made with lamb loin fillets, rosemary, mint jelly, port, and a rich beef or chicken stock. This delicious Canon of Lamb recipe creates a flavorful dinner that takes about 28 minutes to prepare and can serve up to 4 people.

This Canon Of Lamb With Mint Gravy Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Canon Of Lamb With Mint Gravy Ingredients

For the Lamb:

• 3 long sprigs of rosemary
• 1 tbsp oil
• 3 lamb loin fillets
• Salt and freshly ground black pepper

For the Gravy:

• 25g butter (1oz) / 2 tbsp
• 1 small onion, finely diced
• 1 garlic clove, crushed
• 25g plain flour (1oz) / 3 tbsp
• 450ml hot beef or chicken stock (15fl oz) / 2 cups
• 150ml port (5fl oz) / 2/3 cup
• 1 rounded tsp mint jelly
• A few drops of gravy browning (optional)
• 1 tbsp chopped mint
• Salt and pepper to taste

How To Make Mary Berry Canon Of Lamb With Mint Gravy

1. Preheat the oven: Preheat to 220°C (200°C fan)/Gas 7 or 425°F. Lay the rosemary sprigs in a roasting tin.
2. Sear the lamb: Heat the oil in a large frying pan. Season the lamb fillets with salt and pepper. Quickly brown the lamb on all sides over high heat.
3. Roast the lamb: Place the browned lamb on top of the rosemary sprigs in the roasting tin. Roast for 8 minutes for medium-rare (the lamb should still be pink inside). Remove from the oven and let it rest in the tin.
4. Start the gravy: Melt the butter in a saucepan over medium heat. Add the onion and garlic and sauté for 3–4 minutes until soft.
5. Thicken the gravy: Stir in the flour and cook for 1 minute, then gradually whisk in the hot stock, followed by the port. Bring the mixture to a boil, stirring until it thickens.
6. Add mint flavoring: Stir in the mint jelly, gravy browning (if using), and chopped mint. Season with salt and pepper. Add the juices from the roasting tin and boil for 1 more minute.
7. Strain and serve: Strain the gravy into a warmed jug. Slice the lamb diagonally and drizzle with the mint gravy before serving.

Recipe Tips

• Brown the lamb properly: Make sure to brown the lamb on all sides in a hot pan before you roast it. This keeps the lamb juicy and gives it a tasty crust.
• Let the lamb rest: After taking the lamb out of the oven, let it rest for a few minutes. This helps keep the meat juicy and full of flavor.
• Use fresh rosemary: Fresh rosemary adds a nice flavor while the lamb roasts. It makes the lamb taste even better.
• Add mint jelly to the gravy: Don’t skip the mint jelly. It balances the rich lamb and adds a fresh, sweet taste to the gravy.
• Strain the gravy: Strain the gravy to make it smooth and creamy, so there are no onion or garlic bits when you serve it.

What To Serve With Canon Of Lamb With Mint Gravy?

This juicy Canon of Lamb with Mint Gravy pairs well with roasted vegetables, creamy mashed potatoes, crispy roast potatoes, or a fresh green salad. It can also be served alongside steamed green beans, garlic bread, or buttery carrots for a delicious dinner.

How To Store Leftovers Canon Of Lamb With Mint Gravy?

• Refrigerate: Let the leftovers canon of lamb with mint gravy cool down to room temperature first. Then, put it in a sealed container and refrigerate for up to 3 days. Keep the gravy in a separate container.
• Freeze: Cool the leftovers canon of lamb with mint gravy completely before freezing. Wrap it in plastic wrap and put it in a freezer-safe container. Freeze for up to 2 months. Freeze the gravy separately. To thaw, leave them in the fridge overnight before reheating.

How To Reheat Leftovers Canon Of Lamb With Mint Gravy?

• In The Oven: Heat your oven to 180°C (350°F). Put the lamb and gravy in a dish, cover with foil, and warm for 15-20 minutes. Remove the foil for the last 5 minutes to make the lamb crispy if you like.
• In The Microwave: Put the lamb and gravy in a microwave-safe dish. Cover and heat on medium power for 2-3 minutes, stirring halfway. Make sure it’s heated all the way through before serving.
• On the Stove: Warm the lamb and gravy in a pan over medium heat, stirring often, for 5-7 minutes until hot.

Mary Berry Canon Of Lamb With Mint Gravy Nutrition Fact

Serving Size: 1 serving (approximately 200g)

• Calories: 325
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 380mg
• Potassium: 580mg
• Total Carbohydrate: 11g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 25g

More Mary Berry Recipe:

• Mary Berry Lamb Tagine
• Turkey Crown With Orange
• Mary Berry Sage And Onion Stuffing Balls
• Mary Berry Chilli Burgers
• Mary Berry Pan Fried Halloumi