SCOTTISH MUSTARD LAMB AND TURNIP PURRY

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SCOTTISH MUSTARD LAMB AND TURNIP PURRY image

Categories     Lamb

Number Of Ingredients 12

1.35kg (3lb) Leg of Lamb
80ml (3floz) Sour Cream
60ml (2floz) Double Cream
1 Large Turnip
6 tbsp of Red Wine
3 tbsp Redcurrant Jelly
2-3 tsp Prepared Mustard
½ tsp Ground Cummin
Rosemary (Optional)
Cornflour (Optional)
Butter
Salt and Pepper

Steps:

  • Pre-heat oven to 180°C: 350°F: Gas 4. Wipe the lamb withe a cloth. Spread the mustard over the skin, season and scatter with a little rosemary (if used). Place in a roasting tin and cook for about 1½ hours, basting occasionally. Remove the meat and keep warm. Reserve the cooking juices in the tin, having skimmed the fat. Add the wine and redcurrant jelly to the tin, place over a medium heat and stirring well. Stir in the sour cream and simmer until slightly thickened, add a little cornflour for a thicker gravy. Chop the turnip roughly and boil until soft. Drain well and mash. Add the butter, double cream, cummin and season to taste. Carve the lamb, serve with a portion of the turnip purry and potatoes with the gravy served in a boat.

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