Ingredients
- Recipe for 4 people
- 1.5 kg of boned leg of lamb (ask your butcher to remove the bone)
- 1 kg of Le Guérandais coarse grey Guérande salt
- 300 g of flour
- ½ glass of water
- 2 tbsp of olive oil
- 1 piece of butter
- 1 tbsp of flower of thyme
- A few sprigs of thyme (for decoration)
- 1 egg
- 1 pinch of Le Guérandais Guérande salt
- Ground pepper
Preparation :
Recipe for 4 people
Preheat the oven to 210°C (Mark 7)
Place the Le Guérandais coarse grey Guérande salt, flour and water in a salad bowl. Mix to an even pastry and leave to stand for an hour in a cool place.
Heat the oil and butter in a frying pan, salt and pepper the lamb, brown it and put to one side.
Spread the pastry in the bottom of the dish, about 2 cm thick, place the lamb on top, sprinkle with flower of thyme and close firmly by wetting the edges with water to seal them together.
Break an egg in a bowl and add a little water. Mix well and spread the mix on the pastry to give it a good colour.
Cook in a hot oven for around 45 minutes, remove from the oven and leave to stand for fifteen minutes. Break open the crust and slice the lamb.
Serving
Place a slice of lamb on pre-warmed plates and accompany with flageolet beans lightly coated in butter and a little sprig of thyme.
Preheat the oven to 210°C (Mark 7)
Place the Le Guérandais coarse grey Guérande salt, flour and water in a salad bowl. Mix to an even pastry and leave to stand for an hour in a cool place.
Heat the oil and butter in a frying pan, salt and pepper the lamb, brown it and put to one side.
Spread the pastry in the bottom of the dish, about 2 cm thick, place the lamb on top, sprinkle with flower of thyme and close firmly by wetting the edges with water to seal them together.
Break an egg in a bowl and add a little water. Mix well and spread the mix on the pastry to give it a good colour.
Cook in a hot oven for around 45 minutes, remove from the oven and leave to stand for fifteen minutes. Break open the crust and slice the lamb.
Serving
Place a slice of lamb on pre-warmed plates and accompany with flageolet beans lightly coated in butter and a little sprig of thyme.
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