Leg of lamb in a salt crust

average
Expensive
1h15
0 avis
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
Tip
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.

 

Author: Le Guérandais
Photo: Franck HAMEL - Centre Culinaire Contemporain

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Tip

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.