Ingredients
- 1 leg of lamb
- 1.2 kg fingerling potatoes
- 2 tablespoon(s) of oil
- 20g butter
- 2 cloves garlic
For the marinade
- 2 cloves garlic
- 2 shallots
- 1 sprig of thyme
- 1 bay leaf
- 1 sprig of rosemary
- 1 good pinch of curry powder
- 1 organic lemon in slices
-
peppercorns
-
olive oil
For the crust
- 450 g flour
- 1 kg of coarse Guérande salt
- 1 bunch of thyme
- 1 egg
Preparation
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For the marinade: brush the bottom of a dish with 1 tbsp. tablespoon of olive oil. Peel the garlic and shallots, slice them. Pour half of the ingredients for the marinade and a few crushed peppercorns into the dish. Place the leg of lamb and the washed and dried fingerlings on top. Place remaining marinade ingredients over meat and potatoes with 1 tbsp. oil soup. Cover and leave to marinate for 3 hours in the refrigerator.
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Meanwhile, make the salt crust: mix the flour and coarse salt, then add 1 glass of water. Form 1 ball and let it rest for 1 hour in the fridge.
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Drain the meat and potatoes. In a large ovenproof casserole dish, heat 2 tbsp. has. soup of olive oil and butter with the crushed garlic cloves, and brown the potatoes and the leg of lamb on all sides. Let cool.
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Preheat the oven to 220°/th.7-8. Spread the flour and coarse salt mixture on a floured work surface, add the stripped thyme. Place the salt paste on the leg of lamb and the potatoes. Brush the crust with beaten egg using a brush and slide the casserole dish into the hot oven for 45 minutes. Break the crust to slice the leg of lamb and enjoy immediately.
