Mary Berry Sunday Best Minted Lamb

The first time I made this, I had a kilo of lamb neck fillet, a half bottle of red wine, and an overconfident plan to “just chuck it in the oven.” Mistake. I didn’t brown the meat properly, forgot the flour step, and the result was more greasy soup than glossy stew.

But once I slowed things down, let the wine cook off, added the redcurrant jelly and mint sauce with proper intention—this became my go-to when someone needs comfort food that feels a bit posh. It’s bold, rich, and oddly refreshing. Let me show you why this one earns the title Sunday Best.

WHAT MAKES THIS RECIPE SPECIAL

Most lamb stews go big on richness but forget freshness. This one does both.

• Browning the lamb first gives deep flavour.
• A touch of mint and redcurrant jelly brightens everything up.
• The red wine and flour combo makes a velvety, cling-to-your-spoon sauce.

And frying the mushrooms separately? Don’t skip that. It’s what stops this from turning into a one-note brown mush.

INGREDIENTS + WHY THEY MATTER

Lamb neck fillet (1.2kg) – Slow-cooks like a dream. Tried leg once—it dried out. Stick to neck.
Banana shallots (4) – Sweet and mellow. Don’t sub regular onions unless you caramelise them first.
Leek (1) – Softens the sauce with a subtle earthy flavour.
Carrots (2) – Sweet base note and texture.
Garlic (3 cloves) – Adds warmth, not heat. Don’t skip.
Plain flour (55g) – Thickens the sauce. Whisk with wine—don’t sprinkle it in dry.
Red wine (350ml) – Not just for depth, it helps tenderise the lamb.
Chicken stock (300ml) – Lightens the stew. Beef stock makes it too heavy.
Worcestershire sauce (1 tbsp) – Adds umami and sharpness.
Redcurrant jelly (2 tbsp) – Balances savoury with sweet. Don’t leave it out.
Mint sauce (2 tbsp) – The twist. It lifts everything.
Soy sauce (1 tbsp) – Sounds odd, but it rounds out the flavour beautifully.
Chestnut mushrooms (250g) – Meaty texture. Add them at the end, not earlier.
Butter (knob) – To fry the mushrooms. Richness without heaviness.

MAKING IT YOURS (WITHOUT RUINING IT)

Gluten-Free? Use cornstarch mixed with a splash of cold stock instead of flour.
No red wine? Try pomegranate juice with a splash of balsamic—surprisingly good.
No mint sauce? Use fresh mint + vinegar + sugar. It’s not exact, but it works in a pinch.
Vegetarian version? Use mushrooms + lentils instead of lamb. Still good, just different.

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

What Went Wrong	Why It Happens	How to Fix It
Sauce too greasy	Didn’t brown lamb in batches	Cook in small batches so it sears, not stews
Mushrooms went soggy	Added them too early	Always fry separately and stir in at the end
Sauce split	Added jelly too early	Add after the wine cooks off, not before
Flavour felt flat	Skipped mint or soy	Use both—the combo is weirdly perfect

HOW TO MAKE MARY BERRY’S MINTED LAMB

Brown the Lamb
Heat sunflower oil in a large ovenproof casserole. Brown the lamb in two batches until golden on all sides. Set aside.

Soften the Veg
In the same pan, add shallots, leek, and carrots. Fry over high heat for 4–5 minutes until softened. Stir in garlic for the final 30 seconds.

Make the Sauce
Whisk flour and red wine together in a jug until smooth. Pour into the pan. Add chicken stock, Worcestershire, redcurrant jelly, mint sauce, and soy. Stir well and bring to a boil.

Bake It Low and Slow
Return the browned lamb (plus juices) to the pan. Season well. Cover with a lid and bake at 160°C (140°C fan) for 1½ hours.

Finish with Mushrooms
Fry halved chestnut mushrooms in butter until golden. Stir into the cooked stew just before serving.

Serve Hot
Ladle over mash, with steamed greens or buttered cabbage on the side.

TIPS FROM MY KITCHEN

• I always let the wine simmer for a few minutes before adding the stock—gets rid of that harsh edge.
• I chop the lamb a little smaller than Mary says—about 3–4cm chunks—so it cooks faster and soaks in more flavour.
• If reheating, add a splash of water or wine to loosen it up—it thickens overnight.
• Don’t skip the soy sauce. I know it sounds off, but it rounds everything out beautifully.

STORAGE + SERVING

Fridge: Keeps 3 days, tastes better on day two.
Freezer: Freeze in portions for up to 3 months.
Reheat: Gently in a saucepan, covered. Add a splash of liquid to loosen.
Serve with: Mashed potatoes, polenta, or thick-cut bread to mop up the sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this ahead for a dinner party?
A: Absolutely. Make the full stew the day before—reheat gently, then stir in freshly fried mushrooms right before serving.

Q: What kind of red wine works best?
A: Any medium-bodied one—Merlot, Shiraz, or Cabernet Sauvignon. I’ve even used boxed wine and it turned out lovely.

Q: Do I have to use lamb neck fillet?
A: It’s ideal, but you can use shoulder if needed. Just cook a bit longer and trim the fat.

Q: Can I do this in the slow cooker?
A: Yes. Brown everything first, then cook on low for 6–7 hours. Add mushrooms near the end.

Q: What can I serve it with besides mash?
A: Try buttered noodles, polenta, or roasted root veg—anything that soaks up the sauce.

Try More Recipes:

• Mary Berry Greek Lamb Pilaf With Orzo
• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Harissa Spiced Lamb With Cannellini Beans