Lamb Saddle in Provençal Dough

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

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 - 14.1 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 - 0.2 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 338°F. You can occasionally baste the crust with the fat that will render during cooking.