Best End of Lamb with Basil and Turnip

Name: Best End of Lamb with Basil and Turnip
Yield: Serves 4
Ingredients: 1 large waxy potato; 1 lb (500 g) turnips; 1 teaspoon chopped basil; 1 oz (25 g) butter; 1 chicken breast; 1 egg white; 5 fl oz (150 ml) cream; 4 × 4 oz (125 g) pieces best end of lamb, boned and trimmed of fat; Salt and pepper; 2 oz (50 g) turnip trimmings; 4 chicken skins; 10 fl oz (300 ml) veal stock; 1 small glass white wine; 2 oz (50 g) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

4 × 4 oz (125 g) pieces best end of lamb, boned and trimmed of fat
Salt and pepper

Main course
Gluten-free

Method

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