Crusted lamb
Instructions
Start preparing the crust.
Combined in a bowl half the indicated dose of salt, the flour, the egg, the chopped Rosemary and thyme.
Stir with a wooden spoon, mixing the water needed to get a soda and compact paste well.
Wrap ball the crust and let rest in a cool place in mixing bowl.
Finely chop together with thyme and Rosemary, add the breadcrumbs.
Salt and pepper the lamb shoulder and sprinkle with the chopped prepared.
Roll the dough with flour the rolling pin.
Eventually the crust should have a thickness of 1 cm.
Arrange the lamb shoulder and, very gently, wrap it up in the crust.
To do this, be very careful to ensure that the crust will not break, because it is not a normal dough.
Carefully close the ends of the roll that you have.
Beat the egg and brush the preparation.
Sprinkle with the remaining salt, coat with beaten egg yolk and cook in the oven at 180 degrees for 40 minutes.
Brought to the table warm lamb, wrapped in his impressive crust.
Cut slices directly in front of the Diners.
Ingredients and dosing for 4 persons
- 1 lamb shoulder about 1000 g
- 10 g of breadcrumbs
- 2 sprigs of thyme
- 3 sprigs of parsley
- 10 g of butter
- Salt
- Pepper
- For the crust:
- 220 g of coarse salt
- 240 g of flour
- == 1 whole egg
- 1 egg yolk
- 1 pinch of thyme
- 1 pinch of rosemary
- Salt