Mary Berrys Cushion Lamb Stuffed With Mushroom And Mint Recipes
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.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- 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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