Vickys Gaelic Lamb, GF DF EF SF NF
This is like a tame version of the Scottish dish of haggis. The lamb is spiced with mustard and pepper so the same heat is there and it's served with the same accompaniments that haggis would be
Vickys Gaelic Lamb, GF DF EF SF NF
This is like a tame version of the Scottish dish of haggis. The lamb is spiced with mustard and pepper so the same heat is there and it's served with the same accompaniments that haggis would be
Open in Cookpad AppSteps
- 1
Boil the turnip and potatoes in 2 seperate pans - the turnips need around 25 minutes. The potatoes need 15 - 20 minutes
- 2
Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet
- 3
Sprinkle the ground peppercorns over each
- 4
Drain the turnips, add a small knob of butter, some salt, black pepper and a dash of ground nutmeg to taste. Mash well and keep warm
- 5
Drain the potatoes, add a good knob of butter, salt and pepper. Mash and add enough milk so the mash is smooth. Keep warm
- 6
Melt the spread in a frying pan and cook the lamb for 3 minutes on each side or until done to your liking. Set aside and keep warm
- 7
Add the whisky to the frying pan and ignite to burn off the alcohol, shaking the pan until the flames subside
- 8
Stir in the mustard & coconut cream / créme fraîché and season to taste with salt
- 9
Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip
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