Crusty Roast Lamb (Uaineoil Faoi Chrusta)
Submitted by haumei
Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.
YIELD
6 servingsPREP
15 minCOOK
55 minREADY
70 minUaineoil Faoi Chrusta. That’s Irish for lamb under a crust, and this recipe is as traditional as a Sunday roast gets in Ireland.
A four-pound lamb shoulder gets scored on top and packed with a buttery herb breadcrumb crust that bakes up golden and crunchy. Underneath, sliced potatoes, diced onions, and peeled cooking apples soak up the lamb drippings and chicken stock as everything roasts together.
The foil comes off for the last half hour so the crust turns properly brown and shattery while the vegetables go tender and rich underneath.
Kitchen Tips
- Score the lamb deeply in a crosshatch pattern so the breadcrumb mixture grips and stays put
- Press the crumb coating firmly onto the meat; loose crumbs will just fall off during roasting
- The cooking apple breaks down and thickens the pan juices into a natural gravy
- Rest the lamb for 10 minutes after carving so the juices redistribute through the meat
Ingredients
Directions
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℉ (200℃) for half an hour.
Then lower the heat to 350℉ (180℃) F, and cook for a further 20 to 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.
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