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Crusty Roast Lamb (Uaineoil Faoi Chrusta) (Ir Recipe

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Crusty Roast Lamb (Uaineoil Faoi Chrusta) (Ir Recipe

Crusty Roast Lamb (Uaineoil Faoi Chrusta) (Ir Ingredients:

1 shoulder of lamb, 4 lb
1 cup fresh breadcrumbs
1 pinch mixed herbs
2 tbsp butter, soft
1 1/2 lb potatoes, peeled, sliced
1 lg onion, diced
1 lg cooking apple*
10 oz chicken stock

Crusty Roast Lamb (Uaineoil Faoi Chrusta) (Ir Preparation:

*Peeled, cored and sliced. 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.

�Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.�

Craig Claiborne

�Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.�

Henry Miller, American writer (1891-1980)

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