Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion
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Original RecipeCynhwysion
4 stecen coes oen bychan Ychwanegwch yr olew olewydd i badell ffrio a phan yn boeth defnyddiwch i selio'r cig ar ddwy ochor. Trosglwyddwch y cig i ddesgil pobi, gan dywally yr olew o'r badell am ei ben, yna addurnwch gyda sbriyn o rosmari a rhoddwch mewn popty wedi ei gyn-gynhesu i 200°C. Rhostiwch am tua 10 i 15 munud (yn dibynu ar pa mor binc yr hoffwch eich cig oen).
English TranslationIngredients:
4 small lamb leg steaks Method:Add the olive oil to a frying pan and when hot use to seal the meat on both sides. As soon as it's nicely coloured transfer the lam to a metal roasting dish and pour and oil remaining in the pan over it. Decorate each steak with a sprig of rosemary then place in an oven pre-heated to 200°C and roast for about 10 to 15 minutes (dependent on how pink you want your meat to be). In the meantime, combine the red currant jam, the wine and shallots in a small saucepan and boil until the jam has melted into the wine. Remove the meat from the roasting dish and set aside to keep warm. Place the roasting dish on the hob and stir-in the flour into the fat to form a smooth roux. Now add the stock, mixing constantly, before adding-in the wine mixture. Stir to combine thoroughly and continue cooking until the sauce has thickened. Pass through a fine sieve into a clean bowl then slice the meat before arranging on a plate and pouring the sauce over the top. Serve immediately. Serve immediately with cream. |
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