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Mary Berry’s Sunday Best Minted Lamb

A hearty one-pot recipe that brings together the classic flavours of lamb, mint and redcurrant jelly. Perfect for a Sunday lunch with the family.

From the book


The classic flavours of mint and redcurrant jelly are used here to make a delicious lamb stew. You could use lamb leg if you can’t get neck fillet.

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2 tbsp olive oil
1.2kg (2lb 12oz) 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 (2oz) plain flour
350ml (12 fl oz) red wine
300ml (½ pint) chicken stock
1 tbsp Worcestershire sauce
2 tbsp redcurrant jelly
2 tbsp mint sauce
1 tbsp soy sauce
A large knob of butter
250g (9oz) chestnut mushrooms, halved


Preheat the oven to 160°C/140°C Fan/Gas 3.

Heat the oil in a deep ovenproof frying pan or flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside.

Add the shallots, leek and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds.

Measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring up to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly and the mint and soy sauces.

Return the lamb to the pan and any resting juices, and stir. Season with salt and freshly ground black pepper, boil for a few minutes, then cover with a lid. Transfer to the oven for about 1½ hours until the lamb is tender.

Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning.

Serve with mashed potatoes and a green vegetable.

Mary’s Tips: Can be made up to a day ahead. Add the mushrooms to serve.

Freezes well cooked.


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From the book: Mary Berry Cook and Share

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