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| Home -> [Entrees, Irish, Lamb & Mutton, Meats] -> [Crusty roast lamb (uaineoil faoi chrusta) (irish) Recipe] |
Crusty roast lamb (uaineoil faoi chrusta) (irish)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Irish, Lamb & Mutton, Meats |
Rating: |
0 |
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Ingredients:
| 1
| | Shoulder of lamb, 4 lb | | 1
| cup | Fresh breadcrumbs | | | Pinch mixed herbs | | 2
| tbsp | Butter, soft | | 1 1/2
| lbs | Potatoes, peeled, sliced | | 1
| | Lg onion, diced | | 1
| | Lg cooking apple* | | 10
| oz | Chicken stock |
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Procedures:
| 1 | *peeled, cored and sliced. | | 2 | Wipe the lamb over, and cut criss-cross slits around the top. | | 3 | Mix together the breadcrumbs, herbs, butter, salt and pepper. | | 4 | Rub the mixture onto the top of the meat, pressing down well so that it sticks. | | 5 | Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. | | 6 | Put the joint on top, then pour the stock into the pan, but not over the meat. | | 7 | -- cover loosely with a piece of foil and bake at 400°F for half an hour. | | 8 | Then lower the heat to 350°F, and cook for a further 20-25 minutes to the pound. | | 9 | Take off the foil for the final half hour, and check that the vegetables are nearly cooked. | | 10 | Finish the cooking without the foil, to let the top get brown and crusty |
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