Mustard Lamb is a traditional Scottish recipe for a classic dish of lamb with a mustard crust that's roasted and served with swede puree and a red wine and redcurrant jelly sauce. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Mustard Lamb.
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This is a classic Scottish dish of lamb roasted with a mustard crust that's served with turnip (swede) purry (purée) and a red wine and redcurrant jelly sauce.
Ingredients:
1.5kg (3 1/2 lbs) leg of lamb
2 tsp Scottish or Dijon mustard
6 tbsp red wine
3 tbsp redcurrant jelly
100ml (2/5 cup) sour cream
salt and freshly-ground black pepper, to taste
turnip purry made with 1 large turnip (swede), to accompany
Method:
Rub the lamb all over with the mustard and season with salt and black pepper. Sit the meat on a roasting tin then transfer to an oven pre-heated to 170°C (340°F) and roast for 90 minutes. Baste every 20 minutes with the pan juices during this time, to ensure that the lamb stays moist.
When the meat is cooked, remove the meat and set aside to rest for 20 minutes. Skim the fat from the pan juices then place the pan on the hob and stir in the wine and redcurrant jelly. Now beat in the cream and bring to a gentle simmer (do not allow to boil) and cook until the sauce is slightly thickened. Take off the heat and turn into a gravy boat.
Slice the lamb and arrange on a plate with the turnip purry. Serve accompanied with redcurrant gravy. Serve accompanied by roast or mashed potatoes.
