Mary Berry Canon Of Lamb With Mint Gravy Recipe [Tips & Tricks]

If you’re looking to impress at your next dinner gathering or simply want to treat yourself to a dish that’s both elegant and full of flavor, Mary Berry’s Canon of Lamb with Mint Gravy is a must-try!

This classic recipe brings together tender, perfectly cooked lamb with a fresh, tangy mint gravy that elevates the dish to another level. Whether you’re an experienced cook or just beginning to experiment with lamb, Mary Berry’s clear instructions make it easy to follow, and the end result is nothing short of delicious. Trust me, once you try it, this dish might just become a staple in your cooking repertoire!

Mary Berry Canon Of Lamb With Mint Gravy Recipe

Ingredients Needed

For Mary Berry’s Canon of Lamb with Mint Gravy, the ingredients are relatively simple, yet when combined, they create a dish that’s both luxurious and comforting. The key to this recipe is the quality of the lamb, as well as the freshness of the accompanying herbs and seasonings. Here’s a breakdown of what you’ll need:

1. Canon Of Lamb

   • 1 whole canon of lamb (about 1.5 to 2 kg)
   • This is the prime cut from the lamb, usually taken from the loin or rib area. It is tender, lean, and ideal for roasting, with a subtle flavor that pairs beautifully with the mint gravy.

2. Olive Oil

   • 2 to 3 tablespoons
   • Used to coat the lamb and ensure a golden, crisp exterior during roasting. The richness of olive oil helps to enhance the lamb’s natural flavors.

3. Garlic

   • 2 cloves, finely chopped
   • Garlic is a classic accompaniment to lamb and helps add a depth of flavor without overpowering the meat.

4. Rosemary

   • 1-2 sprigs of fresh rosemary
   • This herb imparts a fragrant, woodsy note that complements the lamb’s richness. Fresh rosemary is preferred, as it brings a more vibrant and aromatic scent.

5. Salt And Pepper

   • To taste
   • Essential for seasoning the lamb and ensuring that its flavor is balanced and heightened. Always opt for freshly ground black pepper for the best aroma.

6. For The Mint Gravy

   • Fresh mint leaves (about 2 tablespoons, finely chopped)

   • Mint is the star ingredient for the gravy, offering a fresh, sweet contrast to the savory meat.

   • 250 ml lamb stock

   • The base of the gravy, providing richness and depth. Lamb stock is ideal for this recipe as it complements the lamb’s natural flavors, but if you don’t have lamb stock, beef or vegetable stock can work as a substitute.

   • 2 teaspoons of sugar

   • This helps balance the acidity of the gravy and enhances the mint’s natural sweetness.

   • 1 tablespoon red wine vinegar

   • Adds a tangy note that helps to cut through the richness of the lamb and the gravy, bringing a necessary acidity to balance out the sweetness of the mint.

   • 1 tablespoon cornstarch (optional)

   • Used to thicken the gravy if a richer consistency is desired.

Equipment Needed

To prepare Mary Berry’s Canon of Lamb with Mint Gravy, you’ll need a few essential pieces of kitchen equipment to ensure that everything comes together perfectly. The right tools will make the cooking process smoother and more enjoyable.

1. Roasting Tin Or Tray

   • This will be used to roast the lamb in the oven. Ideally, it should be large enough to hold the canon of lamb comfortably, allowing for even cooking. If it has a rack, even better, as it allows the fat to drain off during roasting.

2. Sharp Knife

   • To trim and prepare the lamb for seasoning. A sharp chef’s knife or boning knife is essential for cutting away any excess fat and preparing the lamb for the oven.

3. Basting Brush

   • For coating the lamb with olive oil, garlic, and herbs before roasting. This helps to ensure that the lamb is evenly coated and that the seasonings penetrate the meat.

4. Meat Thermometer

   • A meat thermometer is key to ensuring the lamb is cooked to your desired level of doneness. For medium-rare lamb, the internal temperature should be around 57°C (135°F), while for medium, aim for 63°C (145°F).

5. Saucepan

   • Used to make the mint gravy. You’ll need a small to medium-sized saucepan to heat the lamb stock and prepare the gravy.

6. Whisk

   • A whisk is essential for mixing the gravy ingredients and ensuring smooth consistency, particularly if you’re using cornstarch to thicken the sauce.

7. Serving Platter

   • A large platter or board to present the roasted lamb elegantly. This helps when carving and also ensures the presentation is impressive.

How To Make Mary Berry’s Canon Of Lamb With Mint Gravy

Making Mary Berry’s Canon of Lamb with Mint Gravy is an enjoyable and straightforward process, perfect for a special occasion or a hearty Sunday roast. Here’s a step-by-step guide to preparing the dish:

1. Preheat the Oven

   Preheat your oven to 180°C (350°F), ensuring that it reaches the proper temperature before the lamb goes in. A hot oven will help to seal the meat and create a golden crust.

2. Prepare the Lamb

   Pat the lamb dry with kitchen paper. This is important to ensure that the lamb will roast properly and develop a nice, crispy exterior.

   Then, rub the lamb all over with olive oil, making sure to coat it evenly. Sprinkle with chopped garlic, rosemary, salt, and freshly ground black pepper. You can also make small slits in the meat and stuff some of the garlic and rosemary into them for extra flavor.

3. Roast the Lamb

   Place the lamb in a roasting tin and transfer it to the preheated oven. Roast the lamb for around 1 hour and 15 minutes, or until the internal temperature reaches your desired doneness. Be sure to baste the lamb with the pan juices halfway through cooking to keep it moist and flavorful.

4. Make the Mint Gravy

   While the lamb is roasting, start preparing the mint gravy. In a small saucepan, combine the lamb stock, sugar, and red wine vinegar.

   Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for about 5 minutes to reduce slightly.

   Then, stir in the chopped fresh mint and cook for an additional 1-2 minutes. If you prefer a thicker gravy, mix a small amount of cornstarch with cold water to create a slurry, and then add it to the gravy, stirring until it thickens.

5. Rest the Lamb

   Once the lamb has finished roasting, remove it from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute throughout the meat, ensuring it’s tender and juicy when you carve it.

6. Carve and Serve

   Slice the lamb into thick portions and serve with the freshly made mint gravy. You can accompany the lamb with roasted vegetables, potatoes, or a simple green salad for a complete meal.

Expert Tips

1. Resting is Crucial

   Don’t skip the resting period after roasting. Resting the lamb allows the meat fibers to relax and absorb the juices, making it much juicier and more flavorful when sliced.

2. Use Fresh Mint

   The mint gravy really shines when fresh mint is used. Dried mint doesn’t have the same bright and aromatic flavor, so always opt for fresh leaves.

3. Monitor the Temperature

   Invest in a meat thermometer to ensure your lamb is cooked perfectly. The internal temperature can vary depending on how well done you prefer your meat, but aim for medium-rare at 57°C (135°F) for the most tender and juicy results.

4. Resting the Meat

   If you’re planning to carve the lamb ahead of time, consider covering the rest meat loosely with foil. This keeps it warm while you finish preparing the rest of your meal.

5. Serving Suggestions

   Mary Berry’s Canon of Lamb pairs wonderfully with classic side dishes like roasted potatoes, garlic mashed potatoes, or a simple green vegetable such as peas or broccoli. A fresh salad with a tangy vinaigrette can also cut through the richness of the lamb.

Mary Berry’s Canon of Lamb with Mint Gravy is an elegant and flavorful dish that makes any meal feel like a special occasion. The tender, juicy lamb is enhanced by the aromatic rosemary, garlic, and the fresh, zesty mint gravy.

Whether you’re cooking for family, friends, or a romantic dinner, this dish is sure to impress with its perfect balance of savory and sweet flavors. The expert tips help you fine-tune your cooking, ensuring that your roast lamb is nothing short of spectacular. When served alongside simple yet hearty sides, this dish is the epitome of home-cooked comfort and elegance, a true celebration of the tender, delicious lamb at its finest.

Easy Recipe Variations For Mary Berry’s Canon Of Lamb With Mint Gravy

Mary Berry’s Canon of Lamb with Mint Gravy is a delectable dish that combines the rich, tender flavor of lamb with the refreshing zing of mint. While the original recipe is a classic, there are plenty of creative ways to tailor it to your personal tastes or to work with ingredients you already have. Here are a few easy recipe variations to consider:

1. Herb Crust Variation: To elevate the flavor of the lamb, you can create a herb crust by mixing breadcrumbs with finely chopped rosemary, thyme, and garlic. Coat the lamb with a thin layer of Dijon mustard before pressing the herb mixture onto it. This adds texture and an extra punch of flavor that complements the mint gravy beautifully.

2. Roasted Vegetables: For a one-pan meal, consider roasting vegetables like carrots, parsnips, and potatoes alongside the lamb. Toss the vegetables with olive oil, salt, pepper, and a few sprigs of rosemary or thyme before placing them in the roasting pan. The juices from the lamb will infuse the vegetables, enhancing their flavors.

3. Minty Yogurt Sauce: If you’re looking for a twist on the classic mint gravy, try mixing fresh mint with Greek yogurt, lemon juice, and a little bit of honey to create a creamy, tangy sauce. This variation adds a smooth texture and a slightly sweet note to the dish, balancing the richness of the lamb.

4. Wine Reduction Gravy: For a more robust flavor in the gravy, you can add red wine to the pan juices after roasting the lamb. Let the wine reduce down with some garlic and shallots, and then incorporate a bit of stock and fresh mint. This variation gives the gravy a deeper, more complex flavor profile that pairs wonderfully with the lamb.

5. Spicy Kick: For those who enjoy a bit of heat, you can infuse the mint gravy with a touch of chili or even a small amount of wasabi. The spiciness adds an exciting contrast to the natural sweetness of the lamb and the cooling mint, creating a balanced yet bold flavor combination.

Best Practices To Store Leftovers

If you find yourself with leftover Canon of Lamb with Mint Gravy, don’t fret!

Lamb can make for excellent leftovers if stored properly, and the dish can be enjoyed in a variety of ways the next day. Here are some tips on storing and reheating your leftovers:

1. Storing the Lamb: Allow the lamb to cool to room temperature before storing it. Place the lamb in an airtight container to prevent any moisture loss and preserve its flavor and texture. Store it in the refrigerator, where it will last for up to 3 days. If you plan on keeping it longer, consider freezing the lamb. Wrap it tightly in plastic wrap or foil, then place it in a resealable freezer bag to avoid freezer burn. Frozen lamb can last up to 3 months.

2. Storing the Mint Gravy: Like the lamb, the mint gravy should be stored separately. Pour the leftover gravy into a small airtight container and keep it in the fridge for up to 3 days. For longer storage, you can freeze the gravy as well. Just be sure to let it cool completely before freezing, and use a freezer-safe container.

3. Reheating: When reheating the lamb, it’s best to do so gently to avoid drying it out. For refrigerated lamb, place it in a covered dish with a splash of water or stock, and reheat it in the oven at a low temperature (around 300°F or 150°C). This method ensures the lamb stays moist and tender. If you’re reheating the lamb in the microwave, cover it with a damp paper towel to help retain moisture.

4. Reheating the Gravy: Reheat the mint gravy on the stove over low heat, stirring occasionally to prevent it from separating. If the gravy thickens too much upon cooling, simply add a small amount of water or stock to bring it back to the desired consistency.

5. Leftover Ideas: Leftover lamb can be transformed into a variety of new dishes. Shred the lamb and use it as a filling for sandwiches, wraps, or tacos. Alternatively, chop it up and add it to a salad or a curry for an entirely new meal. The mint gravy can also be drizzled over these dishes for a flavorful finishing touch.

What Goes Well With Canon Of Lamb With Mint Gravy

When serving Canon of Lamb with Mint Gravy, it’s important to pair the dish with accompaniments that complement its rich and savory profile. The lamb’s tender, slightly gamey flavor is beautifully balanced by the fresh, herbal mint gravy, and the right side dishes can elevate the whole experience. Here are some delicious options:

1. Roast Potatoes: A classic pairing with lamb, roasted potatoes are ideal for soaking up the mint gravy. Choose waxy potatoes like Yukon Golds, which hold their shape well during roasting. Crisp on the outside and soft inside, they provide the perfect contrast to the lamb’s richness.

2. Green Vegetables: Green beans, peas, or sautéed spinach make great side dishes, adding a fresh, slightly bitter contrast to the lamb. Their subtle flavor doesn’t overpower the meat, but enhances the overall balance of the meal. Steamed asparagus with a drizzle of olive oil and a squeeze of lemon is also a refreshing option.

3. Minted Peas: To echo the mint in the gravy, try serving the lamb with minted peas. This classic British pairing adds a sweet, fresh note that complements both the lamb and the minty sauce.

4. Rice or Couscous: For a lighter alternative to potatoes, rice or couscous works wonderfully with the lamb. Fluff the rice with some fresh herbs like parsley or cilantro to give it an aromatic touch. Couscous, particularly when tossed with roasted vegetables or a squeeze of lemon, can absorb the mint gravy nicely.

5. Grilled Vegetables: A side of grilled vegetables-like zucchini, bell peppers, and eggplant-can add depth to the dish with their smoky flavors. The slight char on the vegetables pairs well with the minty sauce and offers a satisfying contrast in texture.

6. A Bold Red Wine: If you’re looking to pair a drink with the meal, a bold red wine such as a Cabernet Sauvignon or a Shiraz complements the hearty nature of the lamb. The wine’s tannins and fruity undertones will balance the richness of the meat and the freshness of the mint gravy.

Conclusion

Mary Berry’s Canon of Lamb with Mint Gravy is a dish that beautifully captures the essence of classic British cuisine while offering room for creative variation. Whether you stick with the traditional recipe or experiment with new flavor twists, the key lies in balancing the tenderness of the lamb with the vibrant, refreshing mint gravy.

By following the best practices for storing leftovers, you can enjoy the dish for days to come, whether through gentle reheating or by transforming the leftovers into entirely new meals. Pair the lamb with a variety of complementary sides, and you’ll have a meal that satisfies on every level. Whether for a Sunday roast, a special occasion, or a cozy dinner, this dish promises to delight with its rich flavors and comforting warmth.

FAQs

What Ingredients Are Needed For Mary Berry’s Canon Of Lamb With Mint Gravy Recipe?

The main ingredients for Mary Berry’s canon of lamb with mint gravy recipe include a lamb cannon (a boneless, rolled lamb roast), olive oil, garlic, fresh rosemary, fresh mint, white wine, lamb stock, and salt and pepper. The mint gravy requires fresh mint, sugar, white wine vinegar, and water.

How Long Should I Cook Mary Berry’s Canon Of Lamb?

Mary Berry recommends roasting the lamb cannon for about 1 hour and 10 minutes at 200°C (180°C for fan-assisted ovens), or until the meat reaches your desired level of doneness. For a medium-rare result, aim for an internal temperature of about 60°C (140°F).

Can I Substitute The Lamb In Mary Berry’s Canon Of Lamb Recipe?

Yes, you can substitute lamb with another cut of meat like beef, pork, or chicken. However, keep in mind that cooking times and preparation methods may vary depending on the meat you choose.

What Is The Best Way To Prepare The Mint Gravy For Mary Berry’s Recipe?

To make the mint gravy, combine fresh mint, sugar, white wine vinegar, and water in a saucepan. Bring to a simmer and cook for a few minutes to infuse the flavors. You can also add a little lamb stock or drippings from the roasted lamb to enhance the richness.

Can I Make Mary Berry’s Mint Gravy In Advance?

Yes, you can prepare the mint gravy ahead of time. Simply cook the mint gravy as per the recipe and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently before serving.

What Side Dishes Pair Well With Mary Berry’s Canon Of Lamb With Mint Gravy?

Mary Berry’s canon of lamb pairs wonderfully with roasted vegetables like carrots, potatoes, or parsnips. You could also serve it with a light salad or green beans for a well-rounded meal.

Can I Cook The Lamb Cannon In A Slow Cooker Instead Of Roasting?

Yes, you can cook the lamb cannon in a slow cooker. For a tender result, cook it on low for about 6-8 hours, although this method may alter the texture slightly compared to roasting.

How Can I Ensure The Lamb Remains Tender And Juicy In Mary Berry’s Recipe?

To ensure tender, juicy lamb, avoid overcooking it. Use a meat thermometer to check the internal temperature, and allow the lamb to rest for 10-15 minutes after roasting to retain its juices.

Is Mary Berry’s Canon Of Lamb Recipe Suitable For A Special Occasion?

Yes, Mary Berry’s canon of lamb with mint gravy is a perfect dish for special occasions like Easter, Christmas, or a family gathering. Its elegant presentation and rich flavors make it a showstopper for any festive meal.

Can I Make Mary Berry’s Canon Of Lamb Recipe Without Mint?

Yes, while mint is traditional in this recipe, you can use other herbs like rosemary or thyme as an alternative if you prefer. The mint provides a fresh, tangy flavor that complements the richness of the lamb, but other herbs can offer a different yet delicious result.