Lamb with Basil and Turnip Cakes Recipe

A hearty lamb main course recipe
Yield: 4    Preparation Time: 30 mins    Cooking Time: 30 mins
Lamb and basil parcels cooked in a veal and wine stock. Served with a turnip and potato cake.


500 g/16 oz best end of lamb, boned
4 chicken skins
1 chicken breast
300 ml/10 fl oz veal stock
125 ml white wine
50 g/2 oz butter
50 g/2 oz turnip trimmings
500 g/1 lb turnips
1 large potato
1 egg white
1 tsp basil, chopped
150 ml/5 fl oz cream
25 g/1 oz butter
freshly milled black pepper

Recipe Instructions

Make the basil mousse
Put the chicken breast and egg white in a blender and blend until the mixture is smooth. Slowly add the cream and salt and pepper to taste. Finally fold in the basil

Make turnip cake
Butter a 20 cm/8 ” round baking tin. Preheat oven to 230oC/450oF/Gas mark 8. Peel and grate the potato and turnip into a large bowl. Add salt and pepper to taste and mix well. Press tightly into the tin and bake for 10 minutes. Turn the cake half way through.

Remove from the oven and keep warm. Turn down the oven to 190oC/375oC/Gas mark 5

Prepare and cook the lamb
Trim most of the fat off, and cut into four pieces. Season with salt and pepper, split the basil mousse into four and coat one side of each piece of lamb with the mousse. Take the chicken skins and place a piece of lamb in the middle of each. Using string tie the ends of each together and one tie in the middle. Fry the parcels in butter in a large saucepan for a minute or so on each side.

Put the veal stock, turnip trimmings and wine into a baking dish and add the lamb parcels. Bake in the oven for 20 minutes. Remove parcels from the oven and cut each parcel into four pieces.

Serve the lamb parcels with a quarter of the turnip cake, and some of the juices from the baking dish.


Main course