Scottish Mustard Lamb and Turnip Recipe

. Recipe for substantial main meal
Yield: 4 - 5    Preparation Time:     Cooking Time:
Mustard coated roast lamb served with a red-currant and wine gravy. Creamy turnip mash served separately.


3 lb lamb
6 tbsp red wine
2 tsp mustard
3 tbsp red-currant jelly
3 fl oz soured cream
1 large turnip
1-2 fl oz double cream
1/2 tsp ground cumin
1 tbsp butter
freshly milled black pepper

Recipe Instructions

Prepare and cook the lamb
Preheat the oven to 350oF. Rub the mustard over the meat and sprinkle over some salt and black pepper. Put in a baking tray and roast in the oven for around 1 1/2 hours. Baste the meat 2-3 times during cooking with the juices. Remove the meat and allow to rest. Spoon off some of the fat, leaving mostly meat juices in the pan. Add the red-currant jelly and wine to the juices and whisk, while heating gently. Add the soured cream and continue to heat very gently until the gravy is slightly thicker.

Prepare and cook the turnips
Peel and roughly chop the turnip and boil for around 25 minutes until tender. Mash in the double cream, butter and cumin and continue to mash until smooth. Add salt and pepper to taste.

Serve the lamb sliced with some of the gravy and the turnips served separately.