Leg of lamb baked in dough

Ingredients

• parsley
• bay leaf
• 2 Art. l. salt
• black pepper to taste
• 6 egg whites
• 750 g flour
• 100 g bread crumbs
• vegetable oil - 4 tbsp.
• egg - 1 pc
• 1 lamb leg weighing 2-2.5 kg
• garlic - 3 cloves
• mustard
• 1-2 sprigs of rosemary

Cooking

Step 1

1. Sift flour, mix with salt. Add a few crushed rosemary leaves. Whisk the egg whites into a fluffy foam, add to the flour. Pour in 200 ml of water, mix. Turn the dough out onto a floured surface and knead for at least 5 minutes. Wrap in cling film, put in the refrigerator for 1 hour. 2. Wash the parsley, dry thoroughly. Put in a blender, add rosemary leaves, bay leaf and garlic, chop. Add bread crumbs and vegetable oil, mix. 3. Wash the leg of lamb, dry it. Cut off the top layer of fat. Rub the meat on all sides with salt and pepper. 4. Heat a large frying pan to high heat with a little vegetable oil. Fry the lamb, 7 minutes each. from each side. Let it cool down a bit. 5. Preheat the oven to 200ºС. On a floured surface, roll out the dough into a 0.7 cm thick layer. Cut off the third part of the layer and set aside. Lubricate the leg with mustard, then overlay with a mixture of greens and bread crumbs. Place your foot on the larger piece of dough. Wrap the edges around the meat. Put a smaller layer on the remaining open part of the leg, press it with your hands. 6. Lubricate the dough with a lightly beaten egg. Put the leg on a baking sheet, cover with a sheet of foil, put in the oven and bake for 1.5 hours. Lubricate the finished leg with butter.