Mary Berry Canon Of Lamb With Mint Gravy

I’ll be honest—when I first tackled Mary Berry’s canon of lamb, I thought I’d bitten off more than I could chew. Lamb loins? Port in gravy? Mint jelly?! It all sounded a bit chef-y for a Wednesday night. But here’s the twist: it turned out to be one of the simplest, most elegant dinners I’ve ever pulled off.

That said, my first attempt nearly flopped. I over-seared the lamb and turned the gravy into something resembling porridge (too much flour, rookie move). But once I slowed down and followed the method properly—especially the bit where you layer the lamb over rosemary—I understood the brilliance.

The result? Juicy pink lamb, infused with herby goodness, swimming in a sweet-savory gravy that’s proper Sunday lunch material. Let me show you how I fixed it.

Why This One Works So Well

Most lamb recipes stop at “roast and rest,” but this one builds serious flavour at every step.

• The rosemary bed under the lamb isn’t just for show—it gently infuses the meat as it roasts.
• The gravy’s base of onion, garlic, and port gives depth, while mint jelly adds a pop of brightness. I didn’t think it would make much difference, but without it, the whole thing tasted flat.
• And using loin fillets means the lamb cooks quickly and evenly. You get that soft pink middle without any of the stress.

Honestly? It’s fancy without the faff.

INGREDIENTS + WHY THEY MATTER

• Lamb loin fillets – Lean, tender, and quick-cooking. I once tried it with chops and it just wasn’t the same.
• Fresh rosemary – Lends a gentle aroma as the lamb roasts. Don’t skip it.
• Port – Adds richness and sweetness to the gravy. I tested with red wine—too sharp.
• Mint jelly – Balances the savoury notes. I used the chunky kind from a farm shop—game-changer.
• Butter + flour – Classic roux for thickening the gravy. Don’t rush this bit—it sets the tone.

Ingredient Swaps That Hold Up

Want to change it up? Here’s what actually worked in my kitchen:

• Gluten-free? Use a GF flour blend for the roux—Bob’s Red Mill worked fine.
• No port? Sweet sherry or Marsala is okay in a pinch, but it skews sweeter.
• Herb twist? I once swapped rosemary for thyme—it gave a woodier, more autumnal edge.
• Mint jelly swap – Homemade mint sauce is too runny. Stick with jelly unless you cook it down first.

Egg-free and dairy-free versions? I haven’t tested them yet—but I will!

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lamb turned grey	Pan wasn’t hot enough	Preheat pan until oil shimmers
Gravy went lumpy	Added flour straight to stock	Cook flour in butter first, then whisk in stock gradually
Too sweet gravy	Used too much port + jelly	Stick to measurements—port is strong stuff
Lamb too tough	Overcooked by 3 minutes	Pull it out at 8 minutes and rest properly

HOW TO MAKE MARY BERRY’S CANON OF LAMB WITH MINT GRAVY

1. Preheat oven to 220°C (200°C fan)/Gas 7. Pop rosemary sprigs in a small roasting tin.
2. Sear lamb – Heat oil in a frying pan until hot. Season lamb, then sear on all sides until browned—about 1-2 minutes per side.
3. Roast – Place lamb on rosemary, roast for 8 minutes for medium-rare. Rest in tin (don’t skip this!).
4. Start the gravy – In a saucepan, melt butter. Sauté onion and garlic for 3–4 mins until soft.
5. Thicken – Stir in flour, cook 1 min. Gradually whisk in hot stock, then add port. Simmer and stir until thick.
6. Flavour – Stir in mint jelly, gravy browning (optional), chopped mint, salt, and pepper. Add resting juices, simmer 1 more min.
7. Strain – Pour gravy through a sieve into a warm jug. Slice lamb on the diagonal and serve with the glossy gravy.

TIPS FROM MY KITCHEN

• I always rest the lamb at least 10 minutes in the warm tin—it finishes cooking and reabsorbs juices.
• If using a fan oven, pull the lamb 1 minute early. Mine runs hot.
• I strain the gravy after tasting it—sometimes I leave in the onion bits if I want a chunkier texture.
• Add the mint jelly off heat—it keeps that zingy edge better.

STORAGE + SERVING

• Fridge: Keeps 3 days, lamb and gravy in separate containers.
• Freeze: Wrap lamb tightly, freeze gravy in a tub. Keeps 2 months. Thaw in fridge overnight.
• Reheat: Oven is best—foil-covered at 180°C for 15–20 mins. Gravy can go in a saucepan or microwave.

Perfect with buttery mash, green beans, or roasted roots.

FAQs – Real Query Answers

Q: Can I make the gravy ahead of time?
A: Yes! Make it a day ahead and reheat gently. It actually deepens in flavour overnight.

Q: What cut is canon of lamb?
A: It’s the eye of the loin—lean, tender, and shaped into a small roast. Often tied together in butchers’ shops.

Q: Can I use dried mint instead of fresh?
A: I tried once. Nope. Tastes flat and dusty. Fresh or nothing here.

Q: Is lamb supposed to be pink?
A: For this recipe—yes. Medium-rare keeps it juicy. If you like it more cooked, go 10–12 minutes.

Q: Do I need the gravy browning?
A: Optional. It’s mostly for colour. I skip it unless I’m serving to guests.

Try More Recipes:

• Mary Berry Chicken Paprika Recipe
• Mary Berry Chicken Korma
• Mary Berry Chicken Tagine
• Mary Berry Swiss Chicken, Spinach, And Mushroom Bake