ingredients

1 leg of lamb of 1.4 kg
1 head of pink garlic
1 onion
1 carrot
2 bards of bacon 2 mm thick
1 dl dry white wine
25 cl of veal stock
1 beautiful sprig of thyme
1 bay leaf
2 tbsp. to s. olive oil

For the dead paste
300 g 3 tbsp. to s. of flour
1 egg
1 pinch of fine salt

Equipment

1 robot for kneading - Plastic film
Knives: 1 boner (at n ° 2), 1 small pointed, 1 thrifty
Kitchen string
1 big oval casserole
1 wet brush

Steps

Step 1

1 For the dough: pour in the bowl of your robot the flour, the salt, the egg, 15 cl of water. Knead until you get an elastic paste. Then put the dough on the floured film, wrap it in big pudding, like a foil.

2nd step

2 Place at least 1 hour in the refrigerator. Remove from the leg traces of paper, buffer, excess fat ... Hold the leg by stringing it in 2 or 3 places. Salt, pepper generously on both sides. Separate the garlic cloves.

Step 3

Step 4

4 Heat the oil in the casserole, put the leg on the rounded side, brown it 5 min on all sides over high heat by basting with the oil. Take it off, put it on a dish. Pour into the pan garlic, onion, carrot, salt, bacon, stir for 1 min over low heat.

Step 5

5 Pour the wine, let it evaporate completely without browning. Place the leg of lamb on the vegetables, curved side up. Pour around veal stock, thyme, bay leaf. Clean the walls with a brush.

Step 6

6 Powder 1 tbsp. to s. flour on the worktop. Roll the dough by stretching it into a long pudding 2 cm in diameter. Close the casserole, wet the turn of the lid with a brush.

Step 7

7 Put the roll of dough all around pressing to fully weld casserole and lid, without any day. Cook for 7 hours in preheated oven at 120 ° C (tea 3). Exit the oven.

Step 8

8 Peel the dough with a knife, open the casserole. Clean the walls and edges with a brush. Take the strings. Present in the casserole, serve the leg with a spoon.

tips

Cook the lamb as a chef

We have extracted this recipe from the book Lamb, by Benoît Witz, chef at Alain Ducasse since 1996 and teacher in his prestigious cooking school. The book itself, through 10 recipes of square, shoulder, chops, saddle ... and great classic dishes (navarin, tajine, kebabs ...) is a
accurate, complete and upscale courses to master cooking, cutting and presentations to perfection. This filmed recipe, which we summarized from 27 steps to 8, is a delightful demonstration. Cooking lesson collection. The Culinary Editions. € 9.90.

Accompany with ...

Benoît Witz advises: mashed house potatoes (cooked in their skins, peeled, past the ricer with hot milk and butter, whole vegetables or mashed: peas, peas, sauteed mushrooms, washers Potato sautéed in olive oil with 1 chopped onion, 1 crushed garlic clove and thyme (add a knob of butter at the end to give a little color and coat the slices, salt with the fleur de sel .

Why dough "dead"

Professionals call it that because it is not intended to be consumed, simply!

The wine you need

A red bandol (Provence) rich in Mourvèdre vine (specify it to your cellar), aged 2-3 years.

Cooking School of Alain Ducasse, now open to individuals.

Info: www. atelier-gastronomique.com

Hands-on

The oven temperature in low temperatures may vary with the models. For the correct thermostat number for 120 ° C, refer to the operating instructions for your oven.

The flour on the lid (photo 8) is a codeutilized by the cooks to prevent the container is very hot ...