Scottish Mustard Lamb And Turnip Purry Recipes

MUSTARD AND CURRY ROAST LAMB

Mustard and Curry Roast Lamb image

Provided by Aida Mollenkamp

Time 52m

Yield 2 to 3 servings

Number Of Ingredients 8

Ingredients

1 (2 1/2 pound) double lamb loin roast, with saddles attached
1 cup toasted plain breadcrumbs
3 tablespoons vegetable oil
1 tablespoon minced fresh mint leaves
1 tablespoon curry powder, preferably hot
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons hot mustard

Steps:

Heat oven to 450 degrees F and arrange the rack in the middle.
Set lamb at room temperature while oven heats up, at least 20 minutes. Combine breadcrumbs, 2 tablespoons of the oil, mint, curry, salt, and pepper in a medium bowl and stir to mix thoroughly; set aside.
Pat lamb dry with paper towels, score fat in a crosshatch pattern, and season well with additional salt and pepper. Heat 1 tablespoon of the oil in a large cast iron pan over medium-high heat. When the oil is just smoking, add the lamb, fat-side down, and brown, about 5 minutes. Transfer the lamb to a plate. Brush mustard evenly on the seared side of the lamb. Press the reserved breadcrumb mixture into the meat so that it adheres. Place lamb back into the pan and roast until the internal temperature of lamb is 135 degrees F for medium rare, about 35 to 40 minutes. Allow lamb to sit for 5 to 10 minutes before carving and serving.

SCOTTISH MUSTARD LAMB AND TURNIP PURRY

SCOTTISH MUSTARD LAMB AND TURNIP PURRY image

Categories Lamb

Number Of Ingredients 12

Ingredients

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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