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Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)

Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb) is a classic Cymric (Welsh) for a traditional dish of a loin of lamb that's stuffed with a breadcrumb, pineapple herb and sausage-meat mix, tied off and separated into rounds before being fired and which makes an excellent Valentine's day meal. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Stuffed Noisettes of Lamb (Golwythion Cig oen wedi Llenwi).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Pork Recipes Lamb Recipes Bread Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

900g o lwyn cig oen

Ar Gyfer y Llenwad:
1 nionyn wedi torri'n fân
225g o friwsion bara gwyn
50g o fenyn wedi ei doddi (neu olew)
croen 1 oren wedi ei ratio
225g o binafal, wedi torri'n fân
1 llwy de o bersli wedi torri'n fân
1 llwy de o ddeil taim, wedi torri'n fân
115g o gig selsig porc

Dull:

Tynnwch y croen a'r esgyrn oddi ar y cig oen. Cynheswch olew mewn padell, ychwanegwch y nionyn a ffriwch am tua 6 munud, neu nes yn feddal a chlir. Trowch y nionyn i fowlen a chyfunwch gyda'r briwsion bara, menyn wedi toddi, croen oren, pinafal, persli, teim a'r cig selsig. Cyfunwch yn drwyadl gyda'ch bysedd nes fod y cyfan yn clymu gyda'i gilydd. Siapiwch y stwffin i ffurf selsig a gosodwch lawr canol y darn llwyn oen. Rholiwch y cig o amgylch y llenwad yna clymwch a chordyn cigyd bob 3cm. Torrwch y golwythion rhwng pob darn o gortyn i wneud cylchoedd. Cynheswch olew menw padell, ychwanegwch y darnau cig oen a ffriwch am tua 3 munud bob ochor, neu ses eu bod wedi gwneud drywodd. Gweinwch yn unionsyth gyda thatws newydd, nionod wedi eu sgleinio a llysiau gwyrdd.

English Translation

Ingredients:

900g lamb loin

For the Stuffing:
1 onion, finely chopped
1 tbsp oil
225g white breadcrumbs
50g melted butter
freshly-grated zest of 1 orange
225g pineapple, finely chopped
1 tbsp parsley, finely chopped
1 tsp thyme leaves, finely chopped
115g pork sausagemeat

Method:

Remove the skin from the lamb loin then cut the meat off the bone.

Heat the oil in a pan, add the onion and fry for about 6 minutes, or until soft and translucent. Turn the cooked onion into a bowl then combine with the breadcrumbs, melted butter, orange zest, pineapple, parsley, thyme and pork sausagemeat. Mix thoroughly with your fingers until the mixture binds together.

For the mixture into a rough sausage shape and arrange down the centre of the boned lamb loin. Roll the meat around the filling then tie securely about every 3cm with butcher's twine.

Separate the rolled flank into medallions by slicing between the pieces of twine. Heat oil in a pan, add the noisettes and fry for about 3 minutes per side, or until cooked through.

Serve immediately, accompanied by new potatoes, glazed onions and green vegetables.

Find more Valentine's Day Recipes Here.