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Mary Berry’s Cushion Lamb Stuffed with Mushroom and Mint

An excellent choice for an Easter centrepiece or Sunday roast, Mary Berry's rolled and tied shoulder of lamb with red wine gravy is a succulent, flavourful way to cook with lamb.

From the book

Mary Berry

Introduction

A rolled and tied shoulder of lamb is called a cushion and is a bit different to do. Ask your butcher to bone the lamb for you. The flavoursome stuffing and red wine gravy finish the dish perfectly.

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Ingredients

About 2kg (4lb 6oz) shoulder of lamb, boned
For the stuffing:
A knob of butter
1 large onion, chopped
350g (12oz) chestnut mushrooms, finely chopped
2 garlic cloves, crushed
3 tbsp chopped fresh mint
100g (4oz) fresh breadcrumbs
1 egg, beaten
For the gravy:
1 tbsp sunflower oil, if needed
1 tbsp plain flour
100ml (3½fl oz) red wine
100ml (3½fl oz) stock
Dash of Worcestershire sauce
1 tbsp redcurrant jelly
1 tbsp tomato purée

Essential kit

You will need: Butcher’s elasticated string or normal string.

Method

Preheat the oven to 180°C/160°C fan/Gas 4. You will need some butcher’s elasticated string or normal string.

Open out the shoulder and season with salt and black pepper.

To make the stuffing, place the butter in a frying pan over a high heat. Add the onion and fry for a few minutes, then stir in the mushrooms and garlic and fry, stirring, for 3–4 minutes. Tip the mixture into a bowl and add the chopped mint, breadcrumbs and beaten egg. Season and mix until combined. Allow to cool.

Spoon the stuffing into the centre of the lamb and fold the sides over to make a cushion. Use butcher’s string to tie a large ring around the middle, then tie another ring across it, like a parcel. Repeat once more. Turn over so the smooth side is up and place in a roasting tin. Roast in the oven for about 1 hour 40 minutes (20 minutes per 500g/1lb 2oz plus 20 minutes extra). Remove the lamb from the tin, cover with foil and set aside to rest.

Meanwhile, to make the gravy, place the tin over a medium heat and sprinkle in the flour (there should be fat from the lamb in the tin). Whisk over the heat for a few minutes, then gradually add the wine, whisking all the time, and bring to the boil. Add the stock, Worcestershire sauce, redcurrant jelly and tomato purée, and whisk again. Continue to boil until starting to thicken to coating consistency.

Carve the lamb and serve with the hot gravy.

Tips: Can be stuffed up to a day ahead.

Freezes well raw and stuffed.

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From the book: Love to Cook

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