Irish Crusty Roast Lamb
Uaineoil Faoi Chrusta
Serves 6
1.8kg (4lb) Boned Shoulder of Lamb,
675g (1½ lb) Potatoes
275g (10oz) Chicken Stock
225g (8oz) Fresh Breadcrumbs
1 large Onion
1 large Cooking Apple
2 tbsp Butter
Pinch Mixed Herbs
Salt and Black Pepper
Preheat oven to 200°C: 400°F: Gas 6
Wipe the lamb, cut slits along the top.
Mix together the breadcrumbs, herbs, softened butter, salt and pepper.
Rub the mixture onto the top of the meat, pressing down well.
Place the chopped onion and sliced apple at the bottom of the roasting tin, seasoning well.
Put the joint on top, pour the stock into the tin, but not over the meat.
Cover loosely with a tin foil and roast for half an hour.
Lower the heat to 180°C: 350°F: Gas 4, and cook for a further 20-25 minutes per pound.
Remove the foil for the final half hour, and check that the vegetables are nearly cooked.
Finish the cooking without the foil, to allow the top get brown and crusty.
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