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Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples)

Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples) is a classic Cymric (Welsh) dish of lamb chops served with a fried apples, mushrooms, onion and garlic sauce bound with egg yolks. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb Chops with Rosemary and Apples.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

8 llwyn cig oen trwchus
75g o afal bwyta wedi eu creiddio, eu plicio a'u torri
50g o fadarch gwyllt wedi eu torri'n fân
50g o nionyn wedi ei dorri'n fân
50g o friwsion bara
25g o fenyn
1 clof bychan o arlleg wedi ei dorri'n fân
1 melynwy
croen 1/2 lemwn wedi ei ratio'n fân
sudd 1/2 lemwn
100ml stoc cig oen
sbrigyn o rhosmari

Dull:

Torrwch unrhyw fraster oddi ar y cig yna torrwch boced yn ochor pob darn. Toddwch y menyn mewn padell yna ychwanegwch yr afalau, madarch, y nionyn a'r garlleg. Coginiwch yn araf nes fod y nionyn yn feddal (tua 6 munud) yna ychwanegwch y stoc, y sudd lemwn, croem lemwn, y briwsion bara a'r melynwy. Cymysgwch yn drylwyr cyn ychwanegu halen a phupur du i flasu. Trosglwyddwch i'r neilltu a gadewch i'r stwffin oeri cyn ei ddefnyddio i lenwi'r pocedi yn y cig oen. Caewch y pocedi gyda phrennau coctêl. Trosglwyddwch y cig i ddesgil pobi gan wasgaru'r rhosmari am eu penau a gosodwch mewn popty wedi ei gyn-gynhesu i 200°C gan bobi am tua 35 munud. Gweinwch yn unionsyth gyda thatws newydd a llysiau wedi eu tro-ffrio gyda saws mintys.

English Translation

Ingredients:

8 thick lamb loin chops
75g eating apple, cored, peeled and chopped
50g wild mushrooms, finely chopped
50g onions, finely chopped
50g breadcrumbs
25g butter
1 small garlic cloves, finely chopped
1 egg yolk
finely-grated zest of 1/2 lemon
juice of 1/2 lemon
100ml lamb stock
sprig of rosemary

Method:

Trim any fat from the meat then cut a deep pocket in the side of each chop.

Meanwhile, melt the butter in a pan then add the apples, mushrooms, onion and garlic. Fry gently until the onion is soft (about 6 minutes) then add the stock, lemon juice, lemon zest, breadcrumbs and egg yolk.

Mix thoroughly then season with salt and black pepper. Take off the heat and set aside so until the stuffing cools before using this to fill the pockets in the lamb then secure the pockets with cocktail sticks.

Transfer the meat to a baking dish, scattering the rosemary on top then place in an oven pre-heated to 200°C and bake for about 35 minutes,

Serve immediately with new potatoes and stir-fried vegetables with a mint sauce.