Ingredients
- 5 -or 6-lb leg of lamb, fresh or frozen
- 1 clove garlic, peeled (optional) Sauterne or vermouth (optional) Dry mustard Seasoning salt Enough pastry mix for 2 double-crust pies 2 tsp each thyme, sweet basil, rosemary and paprika 2 eggs, separated 2 or 3 tbs cold water
- 2-3 Puff Pastry thawed
- Garlic cloves
- Rosemary
- Decorate
- Brush with egg
Preparation
Step 1
Trim heavy fat from the lamb leg and cut off the shank. Gash the meat in 3 or 4 places close to the bone and press a sliver of garlic into each gash. Sponge the lamb with sauterne, then rub with dry mustard and seasoning salt. Measure the circumference of the thigh end with a string. Toss dry pastry mix with the herbs and stir in egg whites, beaten slightly with the water. Add a little additional water until pastry particles cling together. Form into a ball and roll out on a well-floured board into a large triangle about 2 inches wider than the circumference of the lamb leg. Place lamb in the centre of the pastry, top side down. Wrap edges of pastry up and over the lamb leg to enclose completely. Seal the edges well with a mixture of egg yolks and 2 tablespoons water. Invert the lamb into a lightly oiled shallow roast pan. Brush pastry with remaining egg-yolk mixture. Bake at 350F for about 2 1/2 to 3 hours, or until a meat thermometer registers medium or well done. Cool slightly and arrange on a hot platter. Surround with crisp cheesed croquettes, minted pears and watercress.