Mary Berry shares her 'Country House Secrets' with this lovely recipe. Cannon of lamb is also known as loin fillet, it's a lovely, tender cut that only needs a quick roast. Served here with crisp celeriac and potato cakes - but swede rosti could be an alternative - it makes for quite a special meal, certainly one to keep in mind.
Ingredients:
Ingredients:
Serves Four
For the lamb
2 loins of lamb
1 tbsp. olive oil
2 large sprigs fresh rosemary
salt and freshly ground black pepper
For the celeriac & potato cakes
350g/9oz floury potatoes, peeled
250g/9oz celeriac, peeled
knob of butter
1 tbsp. olive oil
For the mint gravy
knob of butter
1 level tbsp. plain flour
225ml/8fl oz. hot beef stock
100ml/3½fl oz. port
1 tsp redcurrant jelly
dash gravy browning
2 tsp chopped fresh mint
For the lamb
2 loins of lamb
1 tbsp. olive oil
2 large sprigs fresh rosemary
salt and freshly ground black pepper
For the celeriac & potato cakes
350g/9oz floury potatoes, peeled
250g/9oz celeriac, peeled
knob of butter
1 tbsp. olive oil
For the mint gravy
knob of butter
1 level tbsp. plain flour
225ml/8fl oz. hot beef stock
100ml/3½fl oz. port
1 tsp redcurrant jelly
dash gravy browning
2 tsp chopped fresh mint
Method:
1. Preheat the oven to 200C/180C Fan/Gas 6.
2. To make the celeriac and potato cakes, grate both the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside.
3. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside.
4. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy.
5. To cook the celeriac & potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp.
6. Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the celeriac & potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve...
3. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside.
4. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy.
5. To cook the celeriac & potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp.
6. Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the celeriac & potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve...
Alternative:
Should you wish to serve the lamb with swede (rutabaga) rosti, you can find the recipe here
sharing some country house flowers - image from here
You will find a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
17 comments:
One can't go wrong with lamb.
Looks delicious, I like the celeriac and potato cake idea too.
...gorgeous flowers!
Those celeriac and potato cakes do look tempting.
I don't eat lamb but if I did the ingredients all sound good. I had to google celeriac - never heard of it before.
This sounds great! Hugs, Valerie
Those potato cakes look nice.
Hi Jan,
The lamb recipe sounds delicious and I always enjoy watching Mary Berry's cooking shows.
The flowers are pretty also.
Happy Easter and enjoy the long weekend
Hugs
Carolyn
Never heard of that before. You learn something new everyday in Blogland!
Happy Easter.
Lisa x
Looks a nice meal. I like the flowers to.
Tina
We don't eat lamb in our family but the side dishes sound very delicious.
Thank you Jan 💮❤💮
You use some herbs. The aroma harmonised will catch us tightly.
Happy Easter!
Hello,
Thank you for stopping by and writing a comment on my blog.
That is a delicious recipe. I don't remember when last time I prepared lamb,
I should definitely try this recipe.
Greetings from Utah.
Not a meat eater and especially lamb but people will love this I am sure !
Happy Days to you,
A ShutterBug Explores,
aka (A Creative Harbor)
Oh, my gosh! Looks delicious. Thanks for sharing the recipe, Jan.
Looks so good! Thanks Jan!
Going to give this a try on Sunday. My husband finds lamb too fatty normally but saw Mary Berry cook cannon of lamb and said he would try it. Could not source locally but have bought from a Scottish butcher we normally get haggis from. I love lamb so I'm eagerly looking forward to it. Thanks for posting.
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