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Irish Crusty Roast Lamb

ingredients

serves 6
1 shoulder of lamb, 4 lb
1 cup fresh breadcrumbs
1 tbsp mixed herbs (parsley, sage, rosemary)
2 tsp butter, soft
1 1/2 lb potatoes, peeled, sliced
1 large onion, diced
1 large cooking apple, sliced, cored, chopped
10 oz chicken stock

method

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

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

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

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

5. Put the joint on top, then pour the stock into the pan, but not over the meat.

6. Cover loosely with a piece of foil and bake at 400°F (200°C) gas mark 6. 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.

What did you think?

34 people have helped to review this recipe. Thankyou!

It's in Irish st*p*d !
posted by Paul McCourt @ 02:39PM, 10/18/07
Dear Erica -
If it doesn't say "bone it" - don't bone it !
Ditto "skin it" ! On the other hand it doesn't say that you should shear it but, you can probably assume that if the farmer hasn't sheared it and the butcher hasn't skinned it, then you probably should!
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