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Cig Oen Rhost (Roast Lamb)

Cig Oen Rhost (Roast Lamb) is a traditional Welsh (Cymric) recipe for a classic dish of braised lamb that's glazed with a mix of ginger, honey and rosemary and which is cooked in cider. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Roast Lamb (Cig Oen Rhost).

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

6–8

Rating:

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

Original Recipe

Mae Cymru'n enwog am ei chig oen, sydd erbyn hyn wedi cael Dynodiad Daearyddol Gwarchodedig gan y Comisiwn Ewropeaidd. Mae'r wyn Gwanwyn cynnar yn felus eu cig ac mae rhost yn addas iawn i Wyl Dewi neu i'r Pasg.

Cynhwysion:

2kg o goes cig oen
Halen, pupur
Llond llwy de wastad o sinsir
Llond llwy fwrdd fawr o fâl
Rhosmari
Potelaid o seidr sych

Dull:

Rhwbiwch yr halen, y pupur a'r sinsir dros y cig oen i gyd. Taenwch y mâl dros y cig a rhoi 2 lond llwy fwrdd o rosmari wedi'i dorri drosto. Rhowch y cig mewn padell lydan a bas sy'n ffitio'n agos ac arllwys y seidr drosto hyd at ddyfnder o ryw 5 cm. Rhowch y ffwrn i fynd ymlaen llaw i dwymo i 160°C (320°F/Gas Mark 3). Rhostiwch y cig oen am 1.5 i 2 awr, a'i frasteru yn achlysurol. Rhowch y cig i mewn i ddysgl boeth a'i adael am 15 munud cyn ei gerfio. Rhowch y sudd i mewn i badell lydan bas a'i leihau drwy ei ferwi i wneud grefi llawn blas. Rhowch i'w fwyta gyda thatws wedi'u berwi a llysiau tymhorol meddal — pys, ffa neu foron.

English Translation

Wales is famous for its lamb which has now attained Protected Geographical Indication (PGI) from the European Commission. The early spring lamb is very sweet and makes a traditional roast for both St David's day and Easter.

Ingredients:

2kg leg of lamb
Salt, pepper
Level teaspoon of ginger
Large tablespoon of honey
rosemary
Bottle of dry cider

Method:

Rub the lamb all over with salt, pepper and the ginger. Spread the honey over it and sprinkle with 2 level tablespoons of chopped rosemary. Place the joint in a deep close fitting pan and pour the cider to come about 5cm up the pan.

Roast the lamb for 1.5 to 2 hours in an oven pre-heated to 160°C (320°F/Gas Mark 3), basting occasionally. Transfer the lamb to a hot dish and let it rest for 15 minutes before carving. Strain the juice into a wide shallow pan and reduce by boiling to make well-flavoured gravy. Serve with boiled potatoes and tender seasonal vegetables — peas, beans or carrots.