Ingredients
4 x 125g/4oz pieces best end of lamb, boned and trimmed of fat
salt and pepper
4 chicken skins
50g/2oz butter
300ml/10fl oz veal stock
50g/2oz turnip trimmings
1 small glass white wine
For the turnip cake
1 large waxy potato
500g/1lb turnips
salt and pepper
25g/1oz butter
For the basil mousse
1 chicken breast
1 egg white
150ml/5fl oz cream
salt and pepper
1 tsp basil, chopped
Method
1. To make the turnip cake, grate the potato and turnips into a large bowl and season.
2. Melt the butter in an 20cm/8in round baking tin and place the mixture of potato and turnip in it. Press down very tightly and cook in the oven at 230C/450F/Gas 8, for 5 minutes. Turn the cake and continue cooking for a further 5 minutes. When cooked, turn out and keep warm.
3. 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.
4. Season the lamb and spread equal quantities of the basil mousse on to one side of each piece.
5. Lay out the four 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.
6. Melt the butter in a large pan. Place the lamb envelopes in the pan, mousse-side down, and seal for 1 mintue. Turn the envelopes and place in the oven at 190C/375F/Gas 5 for 20 minutes in the veal stock, wine and trimmings.
7. Remove from the pan and cut each envelope into five slices. Re-heat in the oven.
8. Cut the turnip cake into four pieces and place on plates. Arrange the lamb in a fan around the cake and coat with the strained juices from the dish.
