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Cig Oen Gyda Stwffin a Saws Bricyll (Stuffed Lamb with Apricot Sauce)

Cig Oen Gyda Stwffin a Saws Bricyll (Stuffed Lamb with Apricot Sauce) is a classic Cymric (Welsh) for a traditional for a dish of roast lamb stuffed with a mix of breadcrumbs, apricots and onion bound with egg that's served with an apricot sauce made from the pan juices. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Stuffed Lamb with Apricot Sauce (Cig Oen Gyda Stwffin a Saws Bricyll).

prep time

20 minutes

cook time

95 minutes

Total Time:

115 minutes

Serves:

Rating:

Tags : Sauce Recipes Lamb Recipes Bread Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

2 ddarn gorau gwddf oen

I'r Stwffin:
150g o friwsion bara ffres
1 nionyn mawr
30g o fenyn
100g o friyll wedi ei sychu
1 llwy de o deim wedi ei sychu
1 ŵy
halen a phupur at flas

I'r Saws:
1 tun mawr o fricyll mewn sirop
1 nonyn canolig
1 darn o arlleg
30g o fenyn
2 lwy fwrdd o hufen dwbwl
halen a phupur at flas

Dull:

Tynnwch yr esgyrn o'r darnau cig yna rhoddwch o'r neilltu. Nawr paratowch y stwffin. Torrwch y nionyn yn fân a ffriwch yn y menyn nes yn feddal (tua 5 munud). Cyfunwch y nionyn mewn powlen gyda'r briwsion bara yna ychwanegwch y bricyll cyn ychwanegu'r teim gyda halen a phupur du at flas. Curwch yr ŵy yn ysgafn yna cymysgwch i fewn i'r stwffin. Gosodwch y cig yn fflat ar wyneb gwaith yna taenwch y stwffin ar yr ochor fewnol. Rholiwch y cig i fynu a chlymwch gyla llinyn cigydd. Gosodwch ar resel coginio mewn padell rhostio a dotwiwch gyda'r menyn cyn ychwanegu halen a phupur at fals. Gorchuddiwch y cig gyda phapur goloyw a throsglwyddwch i bopty wedi ei cyn-gynhesu i 220°C. Rhostiwch am 30 munud cyn gostwng y tymheredd i 160°C a 30 munud i bob kg (i gig canolid). Tynnwch y papur gloyw am yr awr olaf o goginio. Brasterwch y cig bob hyn a hyn i'w arbed rhag sychu. Yn y cyfamser paratowch y saws. Torrwch y nionyn yn fân a ffriwch gyda'r menyn am 3 munud. Gwasgwch y garlleg i fewn a ffriwch am 2 funud yn fwy (neu nes fod y nionyn yn feddal). Ychwanegwch y bricyll a'u sirop yna dewch a'r cyfan i ferwi a berwch (gyda chaead) yn araf am tua 12 munud. Ychwanegwch bupur a halen at flas yna tynnwch oddi ar y gwres a gadewch i'r cyfan oeri ychydig cyn ei hylifo mewn prosesydd bwyd. Dychwelwch i'r badell cyn ei ail dwymo ac ychwanegu'r hufen (gwnewch yn sicr na ferwch y gymysgfa wedi ychwanegu'r hufen). Pan mae'r cig oen yn barod tynnwch y llinynau yna tafellwch y cig. Rhoddwch y cig ar blatiau, addurnwch gyda chlwstwr o ferw dŵr a gweinwch gyda'r saws.

English Translation

Ingredients:

2 pieces of best end of lamb neck

For the Stuffing:
150g fresh breadcrumbs
1 large onion
30g butter
100g dried apricots
1 tsp dried thyme
1 egg
salt and freshly-ground black pepper, to taste

For the Sauce:
1 large tin of apricots in syrup
1 medium onion
1 garlic clove
30g butter
2 tbsp double cream
salt and freshly-ground black pepper, to taste

Method:

Remove the bones from the meat and set aside. Now prepare the stuffing. Finely chop the onion then fry in the butter until soft and translucent (about 5 minutes). Combine the onion in a bowl with the breadcrumbs then add the apricots before mixing in the thyme and seasoning with salt and black pepper.

Beat the egg lightly then mix into the stuffing mixture. Arrange the meat flat on a work surface then spread the stuffing mix on the inner surface. Roll the meat up and bind with butcher's twine. Arrange on a rack in a roasting tin then dot with butter before seasoning with salt and black pepper to taste.

Cover the meat with foil then transfer to an oven pre-heated to 220°C. Roast for 30 minutes before reducing the oven temperature to 160°C and cooking for a further 30 minutes per kg (for medium). Remove the foil for the final hour of cooking. During the cooking process, baste the meat from time to time with the pan juices to prevent it from drying out.

In the meantime, prepare the sauce, Finely chop the onion and fry with the butter for about 3 minutes. Press in the garlic (with a garlic press) and fry the mixture for 2 minutes more (or until the onion is soft and translucent). Add the apricots (along with their syrup) and bring the mixture to a boil. Continue gently boiling, covered, for a further 12 minutes.

Season with salt and black pepper then take the sauce off the heat and allow to cool slightly before puréeing in a food processor. Return to the pan and heat through then stir in the cream (ensure the mixture does not boil once the cream has been added).

When the meat is done, remove the strings ten slice the lamb. Arrange the meat slices on serving plates, garnish with sprigs of watercress and serve accompanied by the sauce.