• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roast Saddle of Mutton(Welsh)

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 saddle of Welsh lamb 1 oz flour
  • 1 pinch of rosemary 2 oz dripping
  • 1 pinch of thyme 1/4 pt cider
  • 1 pinch of parsley 2 pt water
  • 1 pinch of nutmeg salt and pepper
  • LLWYNAU CIG DAFAD RHOST Wash and rub the joint with salt and pepper, the
  • herbs and nutmeg. Coat with dripping and cover the top with flour. Place in
  • a roasti~g tin and cook in a hot oven aliowing 20-25 minutes per Ib. and 20
  • minutes over. Begin at 425/F. to 450/ F, Mark 7 or 8, and reduce to 400/F.
  • or Mark 6 after 30 minutes. Baste during cooking and 15 minutes. before the
  • end, baste and add moreflour. Remove excess liquid fat, add the cider and
  • water and continue cooking for 15 minutes.
  • Posted to MM-Recipes Digest V4 #253 by "ray.watson"
  • on Mon, 16 Sep 1996.


Recipe via Meal-Master (tm) v8.05

Title: Roast Shallot Savoyarde Potatoes
Categories: Vegetables
Yield: 1 Servings

1 1/2 lb Shallots, peeled
2 tb Olive oil
2 c Heavy cream 4
5 Peeled Idaho Potatoes
-sliced thin ( 1/8 -inch
-salt and pepper to taste

Oil a shallow baking pan and place shallots in a single row. Bake in 350! F
oven for 30 minutes until tender Remove from oven and puree in food
processor until smooth. Increase oven temperature to 375! F. Heat heavy
cream and blend with shallots in processor. Toss the Idaho Potatoes with
salt and pepper Butter a casserole dish and cover bottom with approximately
1/2 cup of shallot mixture. Layer with potatoes. Repeat until mixture and
potatoes are used up. Cover with aluminum foil and bake at 375! F for one
hour Remove foil and bake another 1/2 hour. Remove from oven, let stand 20
minutes. (Makes 6 servings)

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