Mary Berry Sunday Best Minted Lamb

This easy and delicious Mary Berry Sunday Best Minted Lamb is the perfect comfort meal for any occasion. With tender lamb, a rich, flavorful sauce, and a hint of mint, this hearty dish is quick to prepare and can be made ahead for extra convenience. Simply serve with mashed potatoes for a satisfying meal.

This Sunday Best Minted Lamb Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

• 2 tbsp sunflower oil
• 1.2kg lamb neck fillet, cut into 5cm (2in) pieces
• 4 large banana shallots, sliced
• 1 leek, trimmed and sliced
• 2 carrots, peeled and diced
• 3 large garlic cloves, crushed
• 55g plain flour
• 350ml  red wine
• 300ml chicken stock
• 1 tbsp Worcestershire sauce
• 2 tbsp redcurrant jelly
• 2 tbsp mint sauce
• 1 tbsp soy sauce
• A large knob of butter
• 250g chestnut mushrooms, halved

How To Make Sunday Best Minted Lamb

1. Preheat the Oven: Preheat the oven to 160°C/140°C Fan/Gas 3.
2. Brown the Lamb: Heat sunflower oil in a deep ovenproof frying pan or flameproof casserole. Fry the lamb in two batches over high heat until browned, then remove with a slotted spoon and set aside.
3. Cook the Vegetables: Add the shallots, leek, and carrots to the pan. Fry for a few minutes over high heat until softened. Stir in the garlic and cook for 30 seconds.
4. Make the Sauce: In a bowl, whisk together the flour and red wine until smooth. Pour this mixture into the pan along with the chicken stock. Bring to the boil, stirring constantly until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce, and soy sauce, and mix well.
5. Cook the Lamb: Return the browned lamb and any resting juices back into the pan. Season with salt and pepper. Bring the stew to the boil, then cover with a lid and transfer to the oven. Cook for 1½ hours, or until the lamb is tender.
6. Fry the Mushrooms: Heat the butter in a small frying pan over high heat. Add the chestnut mushrooms and fry until browned. Stir the mushrooms into the stew and check the seasoning.
7. Serve: Serve the minted lamb hot with mashed potatoes and a side of green vegetables.

Recipe Tips

• Sear the Lamb in Batches: Brown the lamb in two batches to ensure it cooks evenly and gets a nice crispy texture. This helps lock in the flavor.
• Add Mushrooms at the End: For the best texture and flavor, add the mushrooms just before serving. This prevents them from becoming soggy during cooking.
• Adjust Seasoning After Baking: Once the stew is done, taste and adjust the seasoning. The flavors can deepen in the oven, so it’s important to check before serving.
• Use Fresh Mint Sauce: Fresh mint sauce adds a vibrant flavor that complements the rich lamb and wine sauce. If you can, use freshly made mint sauce for a more authentic taste.
• Make It Ahead: This dish can be made a day in advance. Let it cool, then store in the fridge. Reheat gently, and it will taste even better as the flavors have time to meld.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers sunday best minted lamb best minted lamb in the fridge for up to 3 days.
• Freeze: Freeze leftovers sunday best minted lamb for up to 3 months. Thaw in the fridge overnight and reheat gently before serving.
• Reheating: Reheat leftovers sunday in the oven for 5 minutes or microwave for 3 minutes. For the oven, cover with foil to keep moisture.

Nutrition Facts

Serving Size: 1 serving (approximately 170g)

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 80mg
• Potassium: 380mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 28g

Try More Mary Berry Recipes:

• Mary Berry Lamb Meatballs
• Mary Berry Roast Rack of Lamb
• Mary Berry Rack of Lam
• Mary Berry Canon Of Lamb With Mint Gravy
• Mary Berry Lamb Tagine