Cig Oen gyda Saws Bara Lawr Llysieuog (Lamb with Herby Laverbread Sauce)

Cig Oen gyda Saws Bara Lawr Llysieuog (Lamb with Herby Laverbread Sauce) is a modern Cymric (Welsh) recipe for a dish of racks of lamb served with a laverbread and seasoned breadcumb dipping sauce intended to be served for two as a special St Dwynwen's day meal. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb with Herby Laverbread Sauce (Cig Oen gyda Saws Bara Lawr Llysieuog).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Herb Recipes Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma ychwanegiat i fy nghasgliad o ryseitiau ar gyfer cariadon. Wrth gwrs, rydyn ni i gyd yn gwybod am Ddydd San Ffolant ar y 14eg o Chwefror ond mae gan Gymru ei nawddsant cariadon ei hunan, Santes Dwynwed gyda ei dydd gŵyl ar y 25ain o Ionawr. Mae’r rysát hwn ar gyfer diwrnod Santes Dwynwen a beth all fod yn fwy Cymreig na Chig Oen a Bara Lawr. Mae bara lawr yn bast wedi'i wneud o wymon ac mae'n arbenigedd Cymreig. Mae hwn mewn gwirionedd yn bryd i'w rannu a'r ffordd orau o fwyta'r raciau cig oen hyn yw eu torri'n gytledi, eu trochi yn y bara lawr a'r saws perlysiau ac yna'r briwsion lemon. Os na allwch gael bara lawr, gallwch wneud amnewidyn derbyniol gan ddefnyddio nori (gwymon sushi) wedi'u coginio i bâst mewn dŵr. Ni allwn helpu i addasu ychydig ar y rysáit trwy ychwanegu naddion chilli at y gymysgedd briwsion bara (ond gallwch hepgor y rhain).

Cynhwysion:

1 rac o gig oen (wedi ei dorri yn ei hanner – tua 3-4 asgwrn i bob person)
1 llond llaw hael o ddail mintys ffres
1 llond llaw hael o bersli dail fflat ffres
1 ewin garlleg, wedi'i falu
1 llwy bwdin o capers bach
6 cornishon (gercinau Ffrengig bychan, sur)
3 llwy fwrdd o olew olewydd
Croen 2 lemon wedi eu gratio'n fân
sudd 1 lemwn
1 llwy bwdin o fara lawr (neu nori wedi'i ferwi i bast mewn dŵr)
4 llwy fwrdd o friwsion bara
1 llwy de o naddion chilli (dewisol)
1 llwy fwrdd o olew
1 ½ llwy fwrdd o fenyn

Dull:

Cynheswch y popty i 200˚C (180˚C ffan/400˚F/Nwy 6). Sgoriwch braster y cig oen cyn ei sesno'n dda gyda halen môr a phupur du wedi'i falu'n ffres. Trawsglwyddwch y cig i’r popty a’i bobi am 15 munud. Tynnwch o'r popty a rhoddwch o’r neilltu i orffwys am bum munud. Ar gyfer y saws bara lawr: torrwch y mintys, y persli, y garlleg a'r cornichons yn fân. Ychwanegwch yr olew olewydd, croen un lemwn, sudd lemwn a bara lawr a'i gymysgu i gyfuno. Sesnwch i flasu (ewch yn ysgafn ar yr haen gan fod y bara lawr yn hallt). Cynheswch yr olew mewn padell ffrio ac ychwanegu'r menyn, ac aros nes bod y menyn yn dechrau byrlymu cyn ychwanegu'r briwsion bara a'r naddion chilli, yna taflu'r cyfan ynghyd. Coginiwch dros wres canolig nes ei fod yn grimp ac yn euraidd. Tynnwch oddi ar y gwres ac ychwanegwch weddill y croen lemwn. Rhannwch y cig oen yn gytledi a gweinwch gyda'r saws dipio bara lawr a’r briwsion bara lemwn.

English Translation

This is the first in my collection of recipes for lovers. Of course, we all know about Valentine ’s Day on the 14th February. My husband, though is Welsh and he celebrates the native Welsh saint of lovers, Saint Dwynwen’s day on the 25th of January. So we get two chances to celebrate. This first recipe is for St Dwynwen’s day and what can be more Welsh that Lamb and Laverbread. Laverbread is a paste made from dulse seaweed and is a Welsh speciality. This really is a dish intended for sharing and the best way to eat these lamb racks is to cut them into cutlets, dip in the laverbread and herb sauce followed by the lemon crumbs. If you can’t get laverbread, you can make an acceptable substitute using nori (sushi seaweed) sheets cooked down to a paste in water. I couldn’t help adjusting the recipe a little by adding chilli flakes to the breadcrumb mixture (but you can omit these).

Ingredients:

1 rack of lamb (cut in half – 3-4 bones per person)
1 generous handful fresh mint leaves
1 generous handful fresh flat-leaf parsley
1 garlic clove, crushed
1 dessert spoon small capers
6 cornichons (tiny, tart, French gherkins)
3 tbsp olive oil
Finely-grated zest of 2 lemons
juice of 1 lemon
1 dessert spoon laver bread (or nori boiled to a paste in water)
4 tablespoons breadcrumbs
1 tsp chilli flakes (optional)
1 tablespoon oil
1 ½ tbsp butter

Method:

Pre-heat the oven to 200˚C (180˚C fan/400˚F/Gas 6. Score the fat on the lamb and season well with sea salt and freshly-ground black pepper. Sear in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove from the oven and allow to rest for five minutes.

For the laver bread sauce: Finely chop the mint, parsley, garlic and cornichons. Add the olive oil, zest of one lemon, lemon juice and laverbread and stir to combine. Season to taste (go easy on the salt as the laverbread will be salty).

Heat the oil in a frying pan and add the butter, wait until the butter begins bubbling before adding the breadcrumbs and chilli flakes, then toss together. Cook over a medium heat until crisp and golden. Remove from the heat and add the remainder of the lemon zest.

Divide the lamb into cutlets and serve with the laverbread dipping sauce and lemon breadcrumbs.