NY-IRISH-L Archives

From: Pat Connors <>
Subject: Irish Recipe for Easter Crusty Roast Lamb (Uaineoil faoi chrusta)
Date: Fri, 09 Apr 2004 21:11:49 -0700

from George of the Irish Heritage newsletter, hope it comes in time
before you all go shopping....

Irish Recipe for Easter
Crusty Roast Lamb (Uaineoil faoi chrusta)

Ingredients:
• 1 Shoulder of lamb 4 lb
• 1 c Fresh breadcrumbs
• Pinch mixed herbs
• 2 T Butter, soft
• 1 1/2 lb Potatoes, peeled, sliced
• 1 Lg onion, diced
• 1 Lg cooking apple (Peeled, cored and sliced)
• 10 oz Chicken stock


Wipe the lamb over, and cut criss-cross slits around the top. Mix
together the breadcrumbs, herbs, butter, salt and pepper. Rub the
mixture onto the top of the meat, pressing down well so that it sticks.
Fill the bottom of the roasting pan with the vegetables and apple,
mixing them and the seasoning well. Put the joint on top, then pour the
stock into the pan, but not over the meat.

Cover loosely with a piece of foil and bake at 400 F for half an hour.
Then lower the heat to 350F, and cook for a further 20-25 minutes to the
pound.

Take off the foil for the final half hour, and check that the vegetables
are nearly cooked.

Finish the cooking without the foil, to let the top get brown and crusty.

--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com
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• Irish Recipe for Easter Crusty Roast Lamb (Uaineoil faoi chrusta) by Pat Connors <>