Salt-crusted leg of lamb
Serves
4
Difficulty
Medium
Preparation
65 min
Cooking
45 min
Budget
Pricey
Ideal with Ground salt
Ideal with Moist coarse salt
Ingredients
- 1,5 KG DE GIGOT D’AGNEAU SANS OS (LE FAIRE DÉSOSSER PAR VOTRE BOUCHER)
- 1KG DE GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
- 300 G DE FARINE
- ½ VERRE D'EAU
- 2 C. À SOUPE D’HUILE D’OLIVE
- 1 MORCEAU DE BEURRE
- 1 CUILLÈRE À SOUPE DE FLEUR DE THYM
- QUELQUES BRANCHES DE THYM (POUR LA DÉCORATION)
- 1 ŒUF
- 1 PINCÉE DE SEL DE GUÉRANDE LE GUÉRANDAIS
- POIVRE DU MOULIN
Preparation
-
Preheat oven to 210°C (gas mark 7).
-
Place the Le Guérandais coarse grey Guérande salt, flour and water in a mixing bowl. Knead until smooth and leave to rest in a cool place for an hour.
-
Heat the oil and butter in a frying pan, season the leg of lamb with salt and pepper and brown, then set aside.
-
Roll out the pastry in the bottom of your dish to a thickness of about 2 cm, place the leg of lamb on top, sprinkle with thyme blossom and close tightly, moistening the edges with water to seal the edges.
-
Break an egg into a bowl and add a little water. Mix well and brush the mixture over the dough to ensure a beautiful color.
-
Bake in a hot oven for about 45 minutes, then remove from the oven and leave to rest for 15 minutes. Break off the crust and slice the leg.
-
Place a slice of leg of lamb on your warmed plates and serve with flageolet mushrooms lightly browned in butter and a sprig of thyme.
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