The Recipe Bin: Irish - Entrees: Beef & Other Meats

    Uaineoil faoi chrusta
     
     
    1 Shoulder Of Lamb (4 Lbs)
    1 cup Fresh Breadcrumbs
    Pinch Mixed Herbs
    2 tbsp Butter (Soft)
    1½ lb Potatoes (Peeled & Sliced)
    1 Lg Onion (Diced)
    1 Lg Cooking Apple (Peeled, Cored & 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 350°F, 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.
     
    Makes approximately 6 servings.

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