Lamb Saddle in Provençal Dough
Main Dishes • European
Description
For serving this dish, a sauce made from lamb ribs is recommended. To prepare it, take 200 ml of lamb broth, add one tablespoon of kimchi paste, along with 5 grams each of dried rosemary and thyme, and 3 grams of finely chopped garlic. Mix well, blend with an immersion blender, and reduce to the desired thickness. The sauce should be served hot.
Ingredients
- Lamb Shoulder 1 piece
- Wheat Flour 15 oz
- Egg white 6 pieces
- Garlic 4 cloves
- Vegetable Oil 1 tablespoon
- Fresh Rose Hips 1 stalk
- Dried Rosemary ¼ spoons
- Dried Chamomile ¼ spoons
- Coarse Salt 0 oz
- Herbes de Provence ¼ spoons
- Salt to taste
- "Five Pepper Blend" to taste
Step-by-Step Guide
Step 1
Rub the saddle with a mixture of peppers and fine salt. Sear it well over high heat in vegetable oil, with fresh rosemary and garlic.
Step 2
Knead a coarse dough using flour, egg whites, Provençal herbs, dried rosemary, thyme, and coarse salt.
Step 3
Roll out the dough, place the saddle on top, cover it with dough, flip it over, and place it on a baking sheet lined with parchment paper. Bake for about an hour or a little longer at 340°F. You can occasionally baste the crust with the fat that will render during cooking.
Step 4
Serve in the pastry.
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