This Minted Lamb Casserole Recipe is inspired by the classic spring flavors of the British countryside. It is a tender and aromatic recipe, which calls for diced lamb and refreshing mint sauce. It’s a classic, foolproof recipe, ready in about 2 hours 30 minutes.
Mary Berry Minted Lamb Casserole Recipe Ingredients
- 900 g (2 lbs) lamb shoulder or leg, cut into 1 inch cubes
- 2 tbsp sunflower oil
- 25 g (1 oz) butter
- 2 large onions, chopped
- 3 carrots, sliced into thick rounds
- 2 celery sticks, sliced
- 3 tbsp plain flour
- 600 ml (1 pint) lamb or beef stock
- 2 tbsp mint sauce (from a jar)
- 1 tbsp redcurrant jelly
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- 2 tbsp fresh mint, chopped for garnish
How To Make Mary Berry Minted Lamb Casserole
- Preheat and sear the lamb: Start by preheating your oven to 160 C (325 F). Heat the sunflower oil in a large, flameproof casserole dish over high heat. Brown the lamb cubes in batches until they are dark and caramelized on all sides. This browning process is the most important step for developing a deep, savory flavor, so don’t rush it. Remove the meat and set it aside on a plate.
- Sauté the vegetables: Lower the heat to medium and add the butter to the same pan. Stir in the chopped onions, carrots, and celery. Cook them for about 8 to 10 minutes until the onions are soft and have started to take on a little golden color from the lamb juices left in the pan.
- Thicken the gravy base: Sprinkle the plain flour over the softened vegetables and stir well for 1 minute. This ensures the flour is cooked through and won’t leave a “starchy” taste in your finished sauce.
- Add the liquids and aromatics: Gradually pour in the lamb or beef stock, stirring constantly to prevent any lumps from forming. Add the mint sauce, redcurrant jelly, and dried thyme. The redcurrant jelly is the secret ingredient here—it adds a subtle sweetness and a beautiful glossy sheen to the gravy.
- Simmer and transfer to the oven: Return the browned lamb and any juices from the plate back into the casserole dish. Bring the mixture to a gentle simmer on the stovetop, then cover with a tight-fitting lid. Place the dish in the preheated oven and cook for 1 hour 30 minutes to 2 hours.
- Final check for tenderness: After 90 minutes, check the lamb. It should be “melt-in-the-mouth” tender. if it still feels a little firm, give it another 15 to 20 minutes. Taste the sauce and adjust the salt and pepper to your liking.
- Garnish and serve: Just before serving, stir in half of the fresh chopped mint. Ladle the casserole into warm bowls and sprinkle the remaining fresh mint over the top for a bright, aromatic finish.
Recipe Tips
- How to choose the best cut of lamb: Lamb shoulder is the best choice for a casserole because it has a bit more fat than the leg, which melts away during the slow cook to keep the meat incredibly juicy.
- Why use mint sauce and fresh mint: Using mint sauce from a jar provides a vinegar-based tang that cuts through the richness of the lamb, while the fresh mint added at the end provides that unmistakable “garden-fresh” aroma.
- How to get a glossy sauce: Ensuring you whisk the stock in slowly and adding that tablespoon of redcurrant jelly is the best way to achieve a professional, silk-like finish to your gravy.
- Can I add more vegetables: Absolutely! This recipe works beautifully with added leeks or even some baby pearl onions added halfway through the cooking time.
What To Serve With Mary Berry Minted Lamb Casserole?
This Mary Berry Minted Lamb Casserole Recipe is a tender, aromatic main dish that needs a starchy or fresh pairing! Buttery New Potatoes or a large scoop of Creamy Mashed Potatoes is the quintessential choice for a classic British dinner. For a balanced meal, a side of Steamed Spring Greens or Buttered Garden Peas adds a lovely vibrant color that pairs perfectly with the minty gravy! A thick slice of Crusty Bread or a serving of Roasted Root Vegetables pairs wonderfully with the savory, sweet notes of the lamb.
How To Store Mary Berry Minted Lamb Casserole
- Refrigerate: This casserole is excellent when made ahead of time. Store leftovers in an airtight container in the fridge for up to 3 days. The mint flavor will continue to infuse the meat as it sits.
- Freeze: You can freeze this casserole for up to 3 months. Thaw it completely in the refrigerator before reheating gently on the stovetop. You may need to add a small splash of water or stock to loosen the sauce as it heats.
Mary Berry Minted Lamb Casserole Nutrition Facts
- Calories: 410
- Total Fat: 22g
- Cholesterol: 105mg
- Sodium: 680mg
- Total Carbohydrates: 14g
- Dietary Fiber: 3g
- Protein: 36g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Mint sauce is a traditional British condiment made from finely chopped mint, sugar, and vinegar. It is much sharper than mint jelly and provides the essential acidity needed for this r
If you don’t have jarred mint sauce, you can finely chop a handful of fresh mint and mix it with a tablespoon of white wine vinegar and a pinch of sugar as a substitute.
Yes. Brown the meat and sauté the veggies first, then transfer to a slow cooker. Cook on low for 7 to 8 hours or high for 4 hours.
Try More Recipes:
- Mary Berry Lamb Casserole Recipe
- Mary Berry Venison Casserole Recipe
- Mary Berry Sausage and Red Pepper Casserole Recipe
Mary Berry Minted Lamb Casserole Recipe
Description
This Mary Berry Minted Lamb Casserole Recipe is a sophisticated yet simple one-pot meal featuring succulent lamb braised in a rich mint and redcurrant infused gravy.
Ingredients
Instructions
- Preheat oven to 160 C. Brown the lamb in batches and set aside.
- Sauté the onions, carrots, and celery in butter until softened and golden.
- Stir in the flour and cook for 1 minute to create a base.
- Gradually add the stock, then stir in the mint sauce, jelly, and thyme.
- Return the lamb to the dish and bring to a simmer.
- Cover and bake for 1 hour 30 minutes to 2 hours until the meat is tender.
- Stir in fresh mint and adjust seasoning before serving.
Notes
- Browning the lamb thoroughly in small batches is the best way to ensure a deep, savory flavor in the final gravy.
- Adding redcurrant jelly is the secret to achieving a professional-looking glossy sauce with a perfectly balanced sweetness.
- Using a heavy-duty casserole dish with a tight lid is the most effective way to prevent the liquid from evaporating during the long cook.
