Mary Berry’s ‘best’ lamb stew recipe

“The classic flavours of mint and redcurrant jelly are used here to make a delicious lamb stew,” said Mary Berry, but there are a couple of surprising ingredients too.

In preparation for the long bank holiday weekend, you might want to prepare ahead with this delicious stew.

While the lamb stew can be made on Thursday March 28, if serving the next day, it could also be frozen for the week ahead.

If so, you could make the lamb stew today or tomorrow and have a tasty dish ready already prepared for Easter weekend.

Here’s how to make Mary Berry‘s “best” lamb stew that is ready within one hour and 45 minutes.

Mary Berry’s “Sunday best” minted lamb stew recipe

Serves: six people


Two tbsp olive oil
Two pounds and 12oz of lamb neck fillet, cut into 5cm pieces
Four large banana shallots, sliced
One leek, trimmed and sliced
Two carrots, peeled and diced
Three large garlic cloves, crushed
55g of plain flour
350ml of red wine
300ml of chicken stock
One tbsp Worcestershire sauce
Two tbsp redcurrant jelly
Two tbsp mint sauce
One tbsp soy sauce
A large knob of butter
250g chestnut mushrooms, halved


Preheat the oven to 160°C/140°C Fan/Gas 3. Heat the oil in a deep ovenproof and flameproof casserole.

Fry the lamb in two batches over high heat until browned. Remove with a slotted spoon and set aside.

Add the shallots, leeks and carrots to the pan and fry for a few minutes over 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 a boil.

Stir until thickened. Add the redcurrant jelly, the mint, and the surprising elements which are Worcestershire sauce and soy sauce.

Return the lamb to the pan and any resting juices, and stir. Season with salt and black pepper, boil for a few minutes, then cover with a lid.

Transfer to the oven for about one-and-a-half hours until the lamb is tender.

Heat the butter in a small frying pan over a high heat. Add the mushrooms (when planning to serve) and fry until browned.

Stir into the stew and check the seasoning. Serve with mashed potatoes and a green vegetable, such as broccoli.

There will be plenty of lamb stew to go around, and if you add other side dishes too, there will be a lovely feast.

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