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Scottish Recipes - Mustard Lamb and Turnip Purry

This is a Lamb recipe which combines the natural sweet taste with the sharper tastes of mustard. To make it a completely Scottish dish the addition of Turnip as a side dish makes it a meal.

Mustard Lamb and Turnip Purry

3lb Leg of Lamb
2 Teaspoons of mustard (a nice Scottish if you can, if not-French)
Salt & Pepper
6 tablespoons of red wine
3 tablespoons redcurrant jelly
3fl oz sour(ed) cream

The Purry:
1 large Turnip
Knob of Butter
1-2fl oz of Double Cream
1/2 teaspoon ground cummin
Salt & Pepper

Set oven to 350F or Mark 4. Rub the Mustard over the Lamb, seasoning with a little salt and pepper. Place in a roasting tin and cook for approx. 1 hour and 25 minutes. Keep the meat moist by basting twice during cooking process. Rest the meat and then pour off the fat leaving just the meat and its juices in the tin.

Add the wine and redcurrant jelly to the tin, place back on the heat and stir to mix well. Stir in the cream and simmer GENTLY until SLIGHTLY thickened. Remove the mixture from the tin and place in a gravy boat.

To make the purry, roughly chop the turnip and boil until soft. Drain then mash adding the butter, cream and cummin. Season if required.

Slice the lamb to the desired thickness, pour the sauce over and add a helping of purry. Add a potato dish of your choice (Roast?) and this should serve 4-5 people.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide