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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crusty Roast Lamb (Uaineoil Faoi Chrusta)

Recipe Tags: Lamb Recipes

Date Added: December 21, 2009


1 Unit Lamb 4 lb
1 Cup Rum optional
1 Unit Mixed Herbs
2 Tablespoons Butter soft
1 1/2 Pounds Potatoes peeled
1 Unit Onion diced
1 Unit Apple
10 Ounces Chicken Stock low fat, low sodium, plus 2 teaspoons
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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.

8. Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound.

9. Take off the foil for the final half hour, and check that the vegetables are nearly cooked.

10. Finish the cooking without the foil, to let the top get brown and crusty.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Poultry, Alcohol, Fructose Malabsorption, Beef, Onion, Apple allergies.
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