Recipe: Uaineoil Faoi Chrusta (Crusty Roast Lamb)

UAINEOIL FAOI CHRUSTA (CRUSTY ROAST LAMB)

1 1/2 lbs potatoes, peeled, sliced
1 large onion, diced
1 large cooking apple, peeled, cored, and sliced
salt and pepper to taste
1 (4 lb) shoulder of lamb
1 cup fresh breadcrumbs
2 tbsp butter, softened
1 pinch mixed herbs
10 oz chicken stock

Preheat oven to 450 degrees F.

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

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

Mix together the breadcrumbs, butter, herbs, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks.

Put the lamb on top of the vegetables in the pan then pour the stock into the pan, but not over the meat. Cover loosely with a piece of foil.

Bake at 400 degreees F for half an hour. Then lower the heat to 350 degrees 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.

Servings: 6