Mary Berry’s Canon of Lamb with Mint Gravy is a classic British roast with a modern, elegant presentation. The term ‘canon’ refers to a double loin of lamb-essentially two loins boned and rolled into a neat cylindrical shape-making it a tender, lean, and visually stunning centerpiece. This cut is prized for its succulence and subtle flavor, and it’s particularly perfect for special occasions or Sunday roasts where presentation matters just as much as taste.
But what truly sets this recipe apart is the mint gravy-a rich, glossy sauce with the refreshing bite of mint that cuts through the richness of the lamb, balancing the palate with every mouthful. Unlike traditional mint jelly, this gravy is integrated, savory, and luxurious, made from the pan drippings of the roasted lamb and infused with aromatic herbs, wine, and stock.
This dish isn’t just a meal-it’s an experience, celebrating British culinary heritage with a touch of gourmet flair.
Mary Berry’s Canon Of Lamb With Mint Gravy Recipe
Ingredients Needed
Let’s break down the ingredients into two key components: the lamb and the mint gravy.
For The Canon Of Lamb
- 1.2-1.5kg (approx. 2.5-3 lbs) canon of lamb (boneless double loin, trimmed of fat)
- 2 tbsp olive oil or mild vegetable oil
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, crushed
- Fresh rosemary sprigs (about 2-3), finely chopped
- 1 tsp Dijon mustard (optional, for added flavor under the crust)
For The Mint Gravy
- 200ml red wine (a medium-bodied variety like Merlot or Shiraz)
- 300ml lamb or beef stock (good-quality or homemade preferred)
- 1 small onion, finely chopped
- 1 tbsp redcurrant jelly (adds a subtle sweetness and sheen)
- 2 tbsp fresh mint, finely chopped
- 1 tsp cornflour (cornstarch) mixed with 1 tbsp cold water (to thicken if needed)
Equipment Needed
To bring this elegant dish to life, you’ll need a few kitchen essentials:
- Sharp knife and cutting board (for trimming and prepping the lamb)
- Large frying pan or skillet (for searing the lamb)
- Oven-safe roasting tray or dish
- Tongs or spatula
- Small saucepan (for the gravy)
- Fine sieve or mesh strainer (to strain the gravy)
- Aluminum foil (for resting the meat)
- Meat thermometer (optional, but helpful for perfect doneness)
Instructions To Make Mary Berry’s Canon Of Lamb With Mint Gravy
Let’s take this step by step and savor each stage of the process. Cooking this dish is part performance, part ritual-so take your time and enjoy it!
1. Prepare The Lamb
Start by preheating your oven to 200°C (fan 180°C) / 400°F / Gas mark 6.
Trim the lamb of excess fat if your butcher hasn’t already done so. Pat it dry with paper towels. Rub the entire surface with olive oil, then season generously with salt and pepper. Massage in the crushed garlic and chopped rosemary. If using, brush on a thin layer of Dijon mustard for added depth of flavor.
2. Sear For Flavor
Heat a frying pan over medium-high heat and sear the canon of lamb on all sides until golden brown. This step locks in juices and creates a beautifully caramelized crust. This should take about 2-3 minutes per side.
Once seared, transfer the lamb to your roasting tray.
3. Roast To Perfection
Place the tray in the oven and roast the lamb for around 25-30 minutes for medium-rare, or up to 40 minutes for a more well-done finish. Use a meat thermometer if you can:
- Medium-rare: 55-60°C (130-140°F)
- Medium: 60-65°C (140-150°F)
Once done, remove from the oven, cover loosely with foil, and let it rest for 10-15 minutes. This is crucial for juicy, tender meat.
4. Make The Mint Gravy
While the lamb rests, turn your attention to the gravy.
Using the same pan you seared the lamb in (or the roasting tray if you deglaze it properly), gently sauté the chopped onion until soft and translucent. Add the red wine and bring to a boil, scraping up the caramelized bits from the pan-this is pure flavor gold.
Add the lamb or beef stock, then stir in the redcurrant jelly. Let the mixture reduce slightly (about 5-10 minutes), then add the chopped mint.
If the gravy is too thin, add the cornflour slurry and simmer until it reaches a glossy, rich consistency. Strain through a fine sieve for a smooth finish.
5. Serve And Impress
Slice the rested lamb into thick medallions and arrange them elegantly on a platter or individual plates. Drizzle with the mint gravy, and garnish with a sprig of rosemary or a few extra mint leaves.
Serve with your favorite sides-roasted new potatoes, buttered greens, or even a root vegetable mash work beautifully.
Tips And Tricks
- Get your lamb from a quality butcher: The better the meat, the more flavorful and tender the final result. Ask for a properly trimmed canon of lamb, and let the butcher do the hard work of deboning if needed.
- Use fresh mint, not dried: Dried mint lacks the bright, aromatic punch that fresh mint brings to the gravy. Always chop it just before adding it to the sauce.
- Resting is non-negotiable: This allows the juices to redistribute evenly, keeping every slice moist and tender.
- Wine matters: Don’t use cooking wine-choose a drinkable red that you enjoy, as the flavor concentrates in the gravy.
- Presentation counts: For a truly Mary Berry-esque flair, slice the lamb into perfect medallions and spoon the glossy mint gravy over each piece just before serving.
Mary Berry’s Canon of Lamb with Mint Gravy is more than a dish-it’s a celebration of classic British flavors wrapped in elegance. With its tender, rosy slices of lamb and the luscious, herbaceous depth of mint gravy, this dish delivers on every level: taste, texture, aroma, and visual appeal. Whether you’re hosting a dinner party, preparing a festive Sunday roast, or simply treating yourself to something special, this recipe brings a refined touch to your table with minimal fuss.
Channel your inner Mary, follow these steps with a touch of love and patience, and you’ll have a masterpiece worthy of the Queen of British baking herself.
Easy Recipe Variations For Mary Berry’s Canon Of Lamb With Mint Gravy
Mary Berry’s canon of lamb is the very embodiment of British sophistication-tender lamb wrapped in crisp fat or skin, slow-roasted to juicy perfection, and enriched by a sharp, fragrant mint gravy that lifts the richness of the meat with a herbal zing. But what if you want to change it up a bit without straying too far from the charm of the original?
Here are some creative but approachable ways to personalize this dish:
1. Herb-Crusted Canon
Rather than a plain seasoning of salt and pepper, try rubbing the lamb with a mix of finely chopped fresh rosemary, thyme, garlic, Dijon mustard, and breadcrumbs before roasting. This creates a beautifully aromatic crust that crisps up as the lamb cooks, giving a satisfying contrast in texture and an extra punch of flavor.
2. Garlic And Anchovy Infused Lamb
This variation takes a cue from Mediterranean cuisine. Insert slivers of garlic and anchovy into small incisions all over the lamb. The anchovy melts into the meat as it roasts, adding a subtle umami richness that doesn’t taste fishy-just wonderfully savory.
3. Spiced Moroccan-Inspired Lamb
Introduce warm spices like cumin, coriander, cinnamon, and smoked paprika into your seasoning mix. Swap mint gravy for a mint yogurt sauce made with Greek yogurt, fresh mint, lemon juice, and a pinch of salt. This gives the dish an exotic twist while still honoring the original’s herbaceous finish.
4. Red Wine & Shallot Gravy
Want a richer, deeper alternative to mint gravy? Roast the lamb with a bed of shallots and pour in a good glug of red wine during the last 30 minutes. After roasting, use the pan juices and shallots to make a luscious red wine reduction gravy that’s velvety and decadent.
5. Stuffed Canon Of Lamb
Take things up a notch by butterflying the canon and stuffing it with a mixture of spinach, toasted pine nuts, crumbled feta, and lemon zest before rolling it up and tying it. This not only adds visual drama but layers of flavor and texture in each bite.
These variations can all be made with minimal fuss and allow you to tailor the dish to suit seasonal ingredients, personal taste, or even dietary preferences (such as omitting dairy or reducing fat).
Storing Leftovers
A dish this good deserves to be savored again, and with a bit of care, leftovers can be just as satisfying.
Refrigerating
Cool the lamb and gravy completely before storing. Slice any remaining lamb and place it in an airtight container. Store the mint gravy separately in a sealed jar or container. Both should be kept in the fridge and are best consumed within 3 to 4 days.
Freezing
For longer storage, freeze the lamb in slices, separated by parchment paper for easy reheating. Place in a freezer-safe bag or container, ensuring all air is pressed out to prevent freezer burn. The gravy can also be frozen-consider freezing it in ice cube trays for easy portioning later.
Lamb can be kept frozen for up to 2 months, and gravy for about 1 month. When ready to reheat, thaw overnight in the fridge, then gently warm in a low oven or on the stovetop with a splash of stock or water to maintain moisture.
Reheating Tips
To keep the lamb tender and juicy, avoid microwaving (which can toughen the meat). Instead, wrap it in foil with a drizzle of gravy and warm it in a low oven (around 160°C / 320°F) until heated through. Gravy can be reheated in a saucepan over low heat-whisk it while warming to ensure it’s smooth and velvety.
What To Eat With Mary Berry’s Canon Of Lamb With Mint Gravy?
The richness of lamb and the brightness of mint gravy offer a beautiful foundation for a well-rounded meal. Here are some ideal sides that elevate the whole experience:
1. Classic Roast Potatoes
Crisp on the outside, fluffy inside-roast potatoes are a must. Toss them in goose fat or olive oil, season generously, and roast until golden. Their crunch balances the tender lamb.
2. Spring Vegetables
Peas, broad beans, and asparagus are traditional springtime companions to lamb. Toss them with a touch of butter and fresh mint or lemon zest for a burst of freshness.
3. Creamy Dauphinoise Potatoes
For a more indulgent feel, pair with dauphinoise potatoes-thin slices baked in cream, garlic, and nutmeg. They bring a luxurious creaminess that contrasts beautifully with the sharp mint.
4. Braised Red Cabbage
The sweet, tangy notes of slow-braised red cabbage (with apple, vinegar, and cloves) cut through the richness of the meat and add a jewel-toned flair to the plate.
5. Yorkshire Puddings
Why not lean into the roast dinner ethos? Yorkshire puddings, puffed and golden, make a delightful side to soak up the mint gravy.
6. Grains And Greens
If you’re leaning into the Mediterranean or Middle Eastern variations, try a warm couscous salad with dried fruits and nuts or a bulgur wheat tabbouleh with parsley and lemon.
7. Wine Pairing
A robust red wine like a Bordeaux, Rioja, or Syrah matches the depth of the lamb, while a mint-forward gravy appreciates something with herbaceous undertones-think Cabernet Franc or a peppery Grenache.
Conclusion
Mary Berry’s Canon of Lamb with Mint Gravy is more than a recipe-it’s an ode to the classic roast, with just the right balance of heartiness and finesse. Whether you follow the traditional route or venture into creative adaptations, the essence of the dish remains rooted in comfort, elegance, and flavor.
With proper storage, this dish can become tomorrow’s lunch or a meal prep centerpiece. And when served with thoughtfully chosen sides-from crispy potatoes to vibrant spring greens-it becomes a truly memorable meal.
So, whether you’re preparing it for Easter, a Sunday lunch, or a festive dinner party, this dish brings people together around the table. It’s timeless, versatile, and deeply satisfying-just like Mary Berry herself intended.
FAQs
What Is The Best Way To Prepare Mary Berry’s Canon Of Lamb With Mint Gravy?
To prepare Mary Berry’s canon of lamb with mint gravy, first, sear the lamb to develop a rich brown crust, ensuring that it’s well-seasoned with salt and pepper. Roast the lamb in the oven until it reaches your preferred level of doneness, usually around 20-25 minutes per 500g for medium-rare. For the mint gravy, combine fresh mint with lamb stock, a touch of sugar, and a splash of vinegar for balance. Serve the lamb with the mint gravy drizzled over, and enjoy the tender and flavorful result.
Can I Use A Different Cut Of Lamb For Mary Berry’s Recipe?
While the canon of lamb (also known as rack of lamb) is the recommended cut for Mary Berry’s recipe, you can substitute it with other cuts like lamb leg or lamb shoulder. However, the cooking times may vary. The leg or shoulder will require a longer cooking time, and it’s important to slow-roast them for tenderness. If you choose a different cut, make sure to adjust the cooking times accordingly, and ensure the mint gravy complements the flavors of the meat.
How Can I Make Mary Berry’s Mint Gravy In Advance?
Mary Berry’s mint gravy can be prepared in advance. Simply make the gravy as per the recipe, then allow it to cool to room temperature. Store it in an airtight container in the fridge for up to 2-3 days. When you’re ready to serve, gently reheat the gravy on the stove, adding a little extra lamb stock or water if it has thickened too much. Freshen up the flavor with additional chopped mint just before serving for a vibrant finish.
