Coes Cig Dafad wedi Rhostio gyda Llysiau, Mêl Grug a Phrŵns (Roast Leg of Mutton with Heather Honey and Prunes)
Coes Cig Dafad wedi Rhostio gyda Llysiau, Mêl Grug a Phrŵns (Roast Leg of Mutton with Heather Honey and Prunes) is a classic Cymric (Welsh) recipe for a traditional dish of roast leg of mutton cooked with vegetables and finished with heather honey and prunes. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Roast Leg of Mutton with Heather Honey and Prunes (Coes Cig Dafad wedi Rhostio gyda Llysiau, Mêl Grug a Phrŵns).
1 coes cig dafad
1 llwy fwrd o deim ffres
2 ewin garlleg, wedi gwasgu
1 llwy fwrdd o olew olewydd
1 nionyn mawr, wedi ei dorri'n ddarnau
1 foronen mawr, wedi ei giwbio
2 dafell o gig moch wedi mygu (wedi ei giwbio)
300ml gwin coch
350ml stoc cig oen
pupur du, at flas
100g o brŵns meddal (cerrig wedi eu tynnu)
1 llwy fwrdd fêl grug
Dull:
Gyda chyllell finiog gwnewch chwe toriad dwfn yng nghoes y cig dafad. Cymysgwch y teim a'r garlleg a'i wasgu i'r toriadau.
Cynheswch yr olew mewn padell rhostio fawr (un gyda chaead). Pan yn boeth ychwanegwch y goes gan ei droi i'w frownio drosodd. Tynwch y cig o'r tun gan ei osod o'r neilltu ar blat.
Ychwanegwch y nionyn, moronen a'r bacwn yn y tun a'u ffrïo am bum munud nes iddynt ddechrau meddalu.
Dychwelwch y cig dafad i'r tun gan arlwyllo y gwin coch a'r stoc drosto. Ychwanegwch bupur du at flas a doewch a'r hylif i ferwi. Gorchuddiwch y tun gyda chaead cyn ei drosglwyddo i bobtu wedi ei gyn gnyhesu i 150°C (marc nwy 2) a'i rostio yn araf am tua 4 i 5 awr, new fod y cig yn dyner iawn.
Tynwch y saim o wyneb y stoc yn y tun cyn ychwanegu'r prŵns. Tanewch y mêl dros y cig cyn cynyddu gwres y popty i 220°C. Dychwelwch y tun i't popty a choginiwch (heb gaead) am 20 munud yn ychwanegol.
Tynwch y cig o'r tun a gadewch iddo orffwys wedi ei orchuddio gyda phapur gloyw. Trosglwyddwch y saws prŵns i ddesgil saws a'i weni gyda'r cig.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
Ingredients:
1 whole mutton leg
1 tbsp fresh thyme, chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 large onion, chopped
1 large carrot, diced
2 slices of bacon, diced
300ml red wine
350ml lamb stock
freshly-ground black pepper, to taste
100g soft prunes, pitted
1 tbsp heather honey
Method:
With a sharp knife, make six deep slashes in the mutton. Mix together the thyme and garlic then press this mixture into the cuts.
Heat the olive oil in the base of a large roasting tin (one with a lid). When hot add the mutton leg and turn it to brown evenly all over. Remove the meat from the tin and set aside on a plate.
Add the onion, carrot and bacon to the tin and fry for 5 minutes until they are beginning to soften.
Return the mutton to the pan and pour over the red wine and stock. Season to taste with black pepper and bring the liquid to a boil. Cover the tin with a lid before transferring to an oven pre-heated to 150°C. Roast slowly for between 4 and 5 hours, or until the meat is very tender.
Remove any fat from the surface of the stock in the tin then add the prunes. Spread the honey over the meat before increasing the oven temperature to 220°C. Return the tin to the oven and cook uncovered, for 20 minutes more.
Remove the meat from the tine and allow to rest, covered with kitchen foil. Turn the prune sauce into a sauce boat and serve to accompany the meat.
)
Click on the image, above to submit to Pinterest.
