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Crusty Roast Lamb (Uaineoil faoi chrusta) (Irish)

Crusty Roast Lamb (Uaineoil faoi chrusta) (Irish) comes together with Shoulder Of Lamb, Fresh Breadcrumbs Pinch Mixed Herbs, T Butter Soft, Potatoes Peeled Sliced, and Lg Onion Diced. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1 cup
• 2
• 1 1/2 lb
• 1
• 1
• 10 oz
• Cored And Sliced

Method (preview)

1. 1

   Wipe the lamb over, and cut criss-cross slits around the top.

2. 2

   Mix together the breadcrumbs, herbs, butter, salt and pepper.

3. 3

   Rub the mixture onto the top of the meat, pressing down well so that it sticks.

4. 4

   Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well.

5. 5

   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.

6. 6

   Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound.

7. 7

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

8. 8

   Carbohydrate; 0mg Cholesterol; 386mg Sodium