Mary Berry Roast Lamb Shoulder Recipe | Easter Roast Dinner
An excellent choice for an Easter main dish, Mary Berry's cushioned lamb is a succulent, flavourful way to cook with lamb.
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Cooking tools:
- Butcher's string
- Oven
- Skillet
- Mixing bowl
- Roasting pan
- Aluminum foil
- Whisk
- Saucepan
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Carving knife
- Carving fork
- Serving platter
- Tongs
- Ladle
- Fine-mesh sieve
- Gravy boat
- Stove
- Fork
Ingredients
- About 2kg (4lb 6oz) shoulder of lamb, boned
- A knob of butter
- 1 large onion, chopped
- 350g (12oz) chestnut mushrooms, finely chopped
- 2 garlic cloves, crushed
- 3 tbsp chopped fresh mint
- 100g (4oz) fresh breadcrumbs
- 1 egg, beaten
- 1 tbsp sunflower oil, if needed
- 1 tbsp plain flour
- 100ml (3½fl oz) red wine
- 100ml (3½fl oz) stock
- Dash of Worcestershire sauce
- 1 tbsp redcurrant jelly
- 1 tbsp tomato purée
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