Uaineoil Faoi Chrusta (Crusty Roast Lamb)
Recipe type: Lamb or Mutton
Serves: 6
  • 1 shoulder of lamb, 4 pound
  • 1 Cup fresh breadcrumbs
  • 1 pinch mixed herbs
  • 2 Tablespoons butter, soft
  • 1 1/2 pounds potatoes, peeled, sliced
  • 1 large onion, diced
  • 1 large cooking apple*
  • 10 ounces chicken stock
  1. *Peeled, cored and sliced.
  2. Wipe the lamb over, and cut criss-cross slits around the top.
  3. Mix together the breadcrumbs, herbs, butter, salt and pepper.
  4. Rub the mixture onto the top of the meat, pressing down well so that it sticks.
  5. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well.
  6. Put the joint on top, then pour the stock into the pan, but not over the meat.
  7. 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.
  8. Take off the foil for the final half hour, and check that the vegetables are nearly cooked.
  9. Finish the cooking without the foil, to let the top get brown and crusty.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.