- Dish Flat
- Classic
- No
- Delicate
- for 8-10
- No
- 40 10 min
- 40 40 min
- Not specified
- Not specified
ingredients
1 leg of lamb of 1.8-2 kg after boning
4 cloves of garlic
2 rolls of puff pastry
1 branch of fresh thyme
100 g of black tapenade
1 egg yolk
Olive oil
Equipment
1 board 1 knife
1 drip tray
1 spoon
1 brush
1 small kitchen knife
1 economical knife
1 fork
Steps
Step 1
The day before: Preheat the oven to 190 ° C (item 5). Peel, cut the cloves of garlic in 2, remove the green germ, cut them in slices. On both sides of the leg, at regular intervals, prick the meat, slide a slice of garlic along the blade.
2nd step
Salt, pepper leg of lamb on both sides and inside. Put it on the drip tray, sprinkle with olive oil. Bake 40 minutes. Take the broiler pan out of the oven and allow to cool to room temperature. Refrigerate overnight.Step 3
The same day: preheat the oven to 190 ° C (theory 5). Unroll a disc of dough on its paper, put it on the clean dripping pan. Put the leg on the dough, curved side up.Step 4
Thyme on the leg. Line the top and sides with the tapenade. Mix the egg yolk, 1 tbsp. to c. water, 1 pinch of salt; spread on the dough around the legStep 5
Put the second disc on the whole, without covering the handle. Press all around to weld the two layers of dough. Keep 1.5 cm of soldered paste around the leg, cut off the excess.Step 6
Form a bead by bringing the dough to the leg every cm of the tip of the thrifty knife. Cut the paper 1 cm away from the dough. Coat the whole dough surface with egg yolk.
Step 7
From the tip of the bursar, draw fan lines near the neck. With the fork, print stripes on the remaining surface, in one direction, then in the other to obtain a grid.Step 8
Bake 40 minutes. To serve: Slice the rounded end of the leg first. Continue cutting slices a little thick so that the crust does not crumble.tips
Peas to accompany
This is how Paul Bocuse serves this leg. His recipe ...
Separate the leaves of a lettuce. In a 20 cm diameter frying pan, heat 250 g peas with 1 dl water, 1 chicken stock broth and 80 g diced bacon; cook 3 min. Add 2 onions cut into sticks. When there is no more water, add 100 g of butter in 3 pieces; once it is melted, add the lettuce leaves; cook approx. 3 min by bringing vegetables and bacon on lettuce, until the leaves melt.
When you remove the leg of the plate, recover the cooking juices, pour them in the vegetables, warm up everything.
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