Crusty Roast Lamb (Uaineoil faoi chrusta)

Serving size: 6

1 (4 pound) shoulder of lamb
1 cup fresh breadcrumbs
Pinch mixed herbs
2 tablespoons soft butter
1 1/2 pounds potatoes, peeled, sliced
1 large onion, diced
1 large cooking apple, peeled, cored and sliced
10 ounces chicken stock

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 degrees F for 30 minutes.

Lower the heat to 350 degrees F, and bake for a further 20 to 25 minutes per pound. Remove 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.