Leg of lamb en croute

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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