Best End of Lamb with Basil and Turnip

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 × 4 oz (125 g) pieces best end of lamb, boned and trimmed of fat
  • Salt and pepper
  • 4 chicken skins
  • 2 oz (50 g) butter
  • 10 fl oz (300 ml) veal stock
  • 2 oz (50 g) turnip trimmings
  • 1 small glass white wine

For the turnip cake

  • 1 large waxy potato
  • 1 lb (500 g) turnips
  • Salt and pepper
  • 1 oz (25 g) butter

For the basil mousse

  • 1 chicken breast
  • 1 egg white
  • 5 fl oz (150 ml) cream
  • Salt and pepper
  • 1 teaspoon chopped basil


First make the turnip cake. Grate the potato and turnips into a large bowl and season. Melt the butter in an 8 in. (20 cm) round baking tin and place the mixture of potato and turnip in it. Press down very tightly and cook in the oven at gas mark 8, 450°F (230°C), for 5 minutes. Turn the cake and continue cooking for a further 5 minutes. When cooked, turn out and keep warm.

To make the basil mousse, blend the chicken breast and egg white in a food processor. When smooth, add the cream gradually, then season. Fold in the basil.

Season the lamb and spread equal quantities of the basil mousse on to one side of each piece. Lay out the 4 chicken skins, place one of the lamb and mousse pieces in the centre of each, cut off any excess skin, tie both ends of the envelope with string and tie again loosely in the centre.

Melt the butter in a large pan. Place the lamb envelopes in the pan mousse-side down, and seal for 1 minute. Turn the envelopes and place in the oven at gas mark 5, 375°F (190°C), for 20 minutes in the veal stock, wine and trimmings. Remove from the pan and cut each envelope into 5 slices. Re-heat in the oven.

Cut the turnip cake into 4 pieces and place on plates. Arrange the lamb in a fan around the cake and coat with the strained juices from the dish.