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Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard)

Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard) is a traditional Welsh (Cymric) recipe for a classic roast of lamb coated with a honey, mustard and rosemary glaze. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Roast Leg of Lamb with Rosemary and Mustard.

prep time

20 minutes

cook time

140 minutes

Total Time:

160 minutes

Serves:

6–8

Rating:

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

Original Recipe

Cynhwysion:

1 coes oen (tua 2.5kg)
3 sbrigyn o rhosmari (dail wedi torri)
4 llwy fwrdd o fwstad Dijon
pupur du
2 llwy fwrdd o fêl
1 llwy de o fintys sych

Dull:

Cyfunwch y mwstad, mel, rhosmari, pupur a mintys. Defnyddiwch hwn i orchuddio'r cig oen yna rhoddwch mewn tun rhostio a gorchuddiwch. Gosodwch mewn popty wedi ei gyn-gynhesu i 200°C a rhostiwch am 50 munud i bob kg a 30 munud yn ychwaneg. Gadewch i'r cig orffwys am 8 i 10 munud cyn ei dafellu. Gallwch wneud grefi allan o'r sudd yn y tun os mynnwch.

English Translation

Ingredients:

1 leg of lamb (about 2.5kg)
3 sprigs of rosemary (leaves chopped)
4 tbsp Dijon mustard
black pepper, to taste
2 tbsp honey
1 tsp dried mint

Method:

Combine the mustard, homey, rosemary, pepper and mint. Use this mix to coat the meat then place in a roasting dish and cover. Place in an oven pre-heated to 200°C and roast for about 50 minutes per kg (plus 30 minutes over).

Allow the meat to rest for between 8 and 10 minutes before slicing. If desired you can use the pan juices to form a gravy.