Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 1 leg of lamb, about 4 ½ lb (2 kg)
- 1 ¼ c. (30 cl) oil
- 2.2 lb (1kg) flour
- 2 ½ c. (60 cl) water
- ¾ ounce (20 g) yeast
- ¾ ounce (20 g) salt
- 2 sprigs fresh thyme
- 4 laurel leaves
- 1 tbsp pepper
- 7 ounce (200 g) butter
- 1 egg yolk
Инструкции
- Crush the laurel leaves, tear up the thyme, and crush the pepper
- Pour the flour onto a flat, pre-floured surface and make a well; add in the water, yeast, salt, pepper, and the aromatic herbs
- Mix well and knead the ingredients together
- Cover with a cloth and allow to sit for 20 min
- Spread the dough out with your hand, place 1/3 of the butter on top, and fold it into the dough; repeat this procedure 3 times
- In a large casserole, heat the oil and brown the leg of lamb on all sides over high heat Allow to cold
- Preheat the oven to 475°F (250°C)
- Roll the bread dough out to a thickness of a little less than a ¼ inch (½ cm)
- Place the cool leg of lamb in the center, envelope it with the dough, and seal the edges well with some water
- Decorate with the leftover pcs of dough
- Brush the dough with the egg yolk diluted in 1 ½ Tbsp. (2cl) of water or possibly cream
- Put the leg of lamb into the oven at 475°F (250°C)
- When the pastry is golden, lower the oven temperature to 350°F (170°C)
- Allow to cook in total 40 to 45 min
- Cut the leg of lamb into slices as soon as it comes out of the oven, and serve it in its pastry crust along with its accompanying side dish
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 642 | |
| Calories from Fat 188 | 29% |
| Total Fat 21.5g | 27% |
| Saturated Fat 12.97g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 1177mg | 49% |
| Potassium 205mg | 6% |
| Total Carbs 96.84g | 26% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.36g | 0% |
| Protein 14.22g | 23% |
