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saturday 18 August 2018  
Home > Leg of lamb en croute recipes
 
01.01.2003 -main course -lamb

Leg of lamb en croute

« A marvelous recipe: A golden, crispy bread pastry hides a leg of lamb cooked in its own juices--flavorful and pink inside. This delight is served often for Easter dinner. You can accompany this dish with baby spring vegetables, flageolets, potatoes au gratin, or even a nice salad if you want a lighter meal. » 
Type Main courseleg of lamb - lamb - bread- Easter
Level of difficulty delicate
Preparation time Preparation: 1 hr - Cooking: 45 min approx.
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Ingredients

Serves 8

  • 1 leg of lamb, about 4 ½ lb (2 kg)
  • 1 ¼ cups (30 cl) oil


For the bread pastry:

  • 2.2 lb (1kg) flour
  • 2 ½ cups (60 cl) water
  • ¾ oz (20 g) yeast
  • ¾ oz (20 g) salt
  • 2 sprigs fresh thyme
  • 4 laurel leaves
  • 1 tbsp pepper
  • 7 oz (200 g) butter
  • 1 egg yolk

Preparation

Preparation of ingredients:

  • 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 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 minutes
  • 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 cool
  • Preheat the oven to 475°F (250°C)

Preparation:

 

  • Roll the bread dough out to a thickness of a little less than a ¼ inch (½ cm)
  • Place the cold leg of lamb in the center, envelope it with the dough, and seal the edges well with some water
  • Decorate with the leftover pieces of dough
  • Brush the dough with the egg yolk diluted in 1 ½ tablespoons (2cl) of water or cream
  • Put the leg of lamb into the oven at 475°F (250°C)
  • When the pastry is golden brown, lower the oven temperature to 350°F (170°C)
  • Allow to cook in total 40 to 45 minutes
  • 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

Suggested drink or wines

Saint-Emilion Grand Cru Château Fleur-Cardinale 1999
 

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See Also :
Bread recipes  Bread recipes
Easter recipes  Easter recipes
Lamb recipes  Lamb recipes
Leg of lamb recipes  Leg of lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
 
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