*  Exported from  MasterCook Mac  *
 
             Crusty Roast Lamb (Uaineoil faoi chrusta) (Irish)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Irish                            Meats
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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*
   10      oz            Chicken stock
 
   *Peeled, cored and sliced.
   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 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.
 
 
 
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 Per serving: 145 Calories; 3g Fat (16% calories from fat); 5g Protein; 25g
 Carbohydrate; 0mg Cholesterol; 386mg Sodium