Preparation

1. Preheat oven to 210°C (gas mark 7).

2. 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.

3. Heat the oil and butter in a frying pan, season the leg of lamb with salt and pepper and brown, then set aside.

4. 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.

5. 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.

6. 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.

7. 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.