Crusty Roast Lamb (Uaineoil Faoi Chrusta) (Irish)

Directions

1. 1

   1 Shoulder of lamb, 4 lb 1 c Fresh breadcrumbs Pinch mixed herbs 2 tb Butter, soft 1 1/2 lb Potatoes, peeled, sliced 1 Lg onion, diced 1 Lg

2. 2

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

3. 3

   Mix together the breadcrumbs, herbs, butter, salt and pepper

4. 4

   Rub the mixture onto the top of the meat, pressing down well so that it sticks

5. 5

   Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well

6. 6

   Put the joint on top, then pour the stock into the pan, but not over the meat

7. 7

   Cover loosely with a piece of foil and bake at 400 F for half an hour

8. 8

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