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Haenau Cig Oen gyda Pannas a Chennin (Slices of Lamb with Parsnips and Leeks)

Haenau Cig Oen gyda Pannas a Chennin (Slices of Lamb with Parsnips and Leeks) is a traditional Welsh (Cymric) recipe for a classic dish of cubed lamb layered in a dish with potatoes, leeks and parsnips before being baked in lamb stock and topped with cheese. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Layers of Lamb with Parsnips and Leeks (Slices Cig Oen gyda Pannas a Chennin).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Lamb Recipes Vegetable Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g cig o goes oen wedi ei dorri'n giwbiau
1 llwy fwrdd o olew
900g tatw wedi plico a thafellu
2 genhinen wedi tafellu'n fân
2 banasen wedi plicio a thafellu
halen a phupur du, i flasu
dail o 3 sbrigyn rhosmari ffres wedi torri
150ml isgell oen
menyn
60g caws Cymreig, wedi gratio

Dull:

Cynheswch yr olew mewn padell ffrio cyn ychwanegu'r cig a'i frownio. Rhowch haenen o datws, yna haenen o gennin a haenen o bannas ar waelod desgil pobi. Ygseintiwch hwy a digon o halen, pupur a dail rhosmari cyn gosod yr oen am eu pennau. Arllwyswch yr isgell oen am ben y cyfan cyn gorffen gyda haenen o datws, cennin a phanas i orchuddio'r cig. Dotiwch y menyn am ben y llysiau cyn gwasgaru'r caws dros ben y cyfan. Grochuddiwch y cyfan gyda ffoil cyn ei osod mewn popty wedi ei gyn-gynhesu i 180°C (350°F/Gas Mark 4). Coginiwch am 2 awr (tynnwch y ffoil am y 30 munud olaf) a gadewch i'r caws feddalu a lliwio. Gweinwch yn unionsyth gyda llysiau gwyrdd.

English Translation

Ingredients:

450g meat from a leg of lamb, cubed
1 tbsp oil
900g potatoes, peeled and sliced
2 leeks, finely sliced
2 parsnips, peeled and sliced
salt and black pepper, to taste
leaves from 3 sprigs of rosemary, finely chopped
150ml lamb stock
butter
60g grated Welsh cheese

Method:

Heat the oil in a frying pan, add the meat and cook until well browned. Meanwhile place a layer of potatoes, followed by a layer of leeks and a layer of parsnips on the base of a baking dish. Season with plenty of salt, black pepper and rosemary leaves before placing the lamb on top. Pour the lamb stock over everything before finishing with a layer of potatoes, leeks and parsnips, spacing them so they entirely cover the meat.

Dot the butter on top of the vegetables before scattering the cheese over everything. Cover the entire dish with foil before placing in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for 2 hours (remove the foil for the last 30 minutes) and allow the cheese to melt and brown.

Serve at once, accompanied by green vegetables.