Crusted leg of lamb (coscia d'agnello in crosta)

2_06047 CRUSTED Lamb SHOULDER INGREDIENTS for 4 PEOPLE 3 tablespoons of olive oil, a leg of lamb from milk 1 kg with the bone, a teaspoon of fresh thyme, 1 tablespoon flour, 15 cloves of garlic.

For the topping: 1/2 tablespoon fresh rosemary, 3 egg whites, 250 g flour, 2 teaspoons fresh thyme, 400 g of sea salt.

For the sauce: 300 g of parsley, 4 shallots, 20 g of butter, 20 cl of fresh cream, salt, pepper.

Chop the Rosemary.

Mix the egg whites with the flour, thyme, Rosemary and enough water to obtain a dough soft and hard.

Add the coarse salt, place it on a plate and let it stand for 30 minutes to cool.

Preheat oven to 240ø.

Grease the leg and sprinkle with thyme.

With the help of a rolling pin, roll out the pastry of salt on a floured work surface, place the leg in the Center and cover entirely with pasta.

Place it on a platter and surround it with 7 cloves garlic peeled.

Cook the leg for 35 minutes in hot oven.

After this period, the leg cover with aluminium foil and keep it for 15 minutes before baking.

Meanwhile, prepare the sauce: wash and dry parsley, immerse it for 2 minutes in boiling salted water, drain it, rinse it and let it dry on a towel dry.

Peel and slice the shallots; Let them soften, 2 minutes, soft focus, in hot butter: they must become more transparent.

Add the parsley, simmer for 2 minutes over medium heat and, finally, add the cream, salt and pepper and mix thoroughly.

Keep the sauce over very gentle heat.

Check out the leg, cut into slices and pepatele depending on the size.

Roundtrip in dishes, surrounded by two garlic cloves poached apiece, and accompanied with the sauce separately.

Serve immediately.