Uaineoil faoi chrustaSubmitted by: CELTIC_WITCH
IntroductionCrusty Roast Lamb Crusty Roast Lamb
1 Shoulder of lamb 4 lb
1 c Fresh breadcrumbs
Pinch mixed herbs
2 T Butter, soft
1 1/2 lb Potatoes, peeled, sliced
1 Lg onion, diced
1 Lg cooking apple (Peeled, cored and sliced)
10 oz Chicken stock
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.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user CELTIC_WITCH.