Cig oen bys a bawd gyda saws bara lawr (Lamb Finger Food with Laverbread Sauce)

Cig oen bys a bawd gyda saws bara lawr (Lamb Finger Food with Laverbread Sauce) is a modern Cymric (Welsh) recipe for a classic dish of lamb rack chops to be dipped in a laverbread sauce with seasoned breadcrumbs that's a great sharing dish for St Dwynwen's day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb Finger Food with Laverbread Sauce (Cig oen bys a bawd gyda saws bara lawr).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Herb Recipes Lamb Recipes British Recipes Cymric/Welsh Recipes

Bwyd bys a bawd i'w ranu yw hwn ac mae'n wych o bryd i ddathlu Gwyl Dwynwen gyda chymar. Mae'n troi rac cig oen yn bryd arbennig, gan dori'r rac yn gytledi, eu dipio yn y saws bara lawr a pherlysiau ac yna yn y briwsion blas lemwn.

Original Recipe

Cynhwysion:

Dwy rac cig oen Cymru (wedi’u torri yn eu hanner)
1 llond llaw fawr o fintys ffres
1 llond llaw fawr o bersli ffres
1 ewin garlleg, wedi’i wasgu
1 llond llwy bwdin caprys bach
6 cornichon
3 llond llwy fwrdd o olew olewydd
Croen 2 lemon wedi ei ratio a sudd 1 lemon
1 llond llwy bwdin bara lawr ffres (neu o dun)
4 llond llwy fwrdd briwsion bara
1 llond llwy fwrdd olew
15g menyn

Dull:

Cynheswch y pobty i 200ºC (180 ffan/400ºF/Marc Nwy 6). Torrwch linell trwy fraster y cig a’i sesno’n dda. Seriwch y cig mewn padell ffrio wrthlynu boeth nes ei fod yn euraid a’u trosglwyddo i'r popty am 15 munud. Tynnwch o’r popty a’i osod o'r neillty i orffwys am 5 munud. Torrwch y mintys, y persli, y garlleg a’r cornichons yn fân. Ychwanegwch yr olew olewydd, croen 1 lemon wedi ei ratio, y sudd lemon a’r bara lawr i fowlen cyn ei droi i gymysgu. Sesnwch at eich dant. Cynheswch yr olew mewn padell ffrïo ac ychwanegu’r menyn. Ar ôl iddo doddi ychwanegwch y briwsion a’u gorchuddio â’r olew a’r menyn. Coginiwch dros wres canolig nes y byddant yn grispyn ac yn euraid. Tynnwch oddi ar y gwres ac ychwanegu croen 1 lemon wedi ei ratio. Rhannwch y cytledi a’u gweini gyda’r saws dipio a’r briwsion blas lemwn.

English Translation

This is finger food for sharing and it's a delightful dish for celebrating St Dwynwen's day with a partner. It turns a rack of lamb into a special meal by cutting the rack into cutlets then dipping them in laver bread ad herbs followed by lemony breadcrumbs.

Ingredients:

2 racks of Welsh lamb (both cut in half)
1 generous handful of fresh mint
1 generous handful of fresh parsley
1 garlic clove, crushed
1 dessert spoon small capers
6 cornichons
3 tbsp olive oil
finely-grated zest of 2 lemons
juice of 1 lemon
1 tbsp laver bread (fresh or tinned)
4 tbsp breadcrumbs
1 tbsp olive oil
15g butter

Method:

Pre-heat your oven to 200ºC (180 fan/400ºF/Gas Mark 6).

Score a line through the fat of the lamb and season liberally. Sear the meat in a hot non-stick frying pan until golden and transfer to the oven for 15 minutes. Remove from the oven and set aside to rest for 5 minutes.

Finely chop the mint, parsley, garlic, capers and cornichons. Mix in a bowl with the olive oil, zest of 1 lemon, lemon juice and laverbread. Mix well to combine and adjust the seasoning to taste.

Heat together the olive oil and butter in a frying pan. When frothing add the breadcrumbs and stir-fry until golden brown. Mix in the remaining lemon zest and turn into a bowl.

Divide the cutlets into chops and serve with the dipping sauce and the lemony breadcrumbs.