Saddle of lamb in Provencal dough
4 servings
100 minutes
Lamb saddle in Provençal dough is an exquisite dish embodying the spirit of Provençal cuisine. The roots of this recipe trace back to European gastronomic traditions where meat is enriched with herbal aromas to create a harmony of flavors. The tender lamb saddle is first seared with rosemary and garlic, then baked in a dense dough infused with the spicy notes of Provençal herbs, thyme, and rosemary. During baking, the dough absorbs the meat's juices, forming a crispy golden crust. When cut open, it reveals tender, juicy meat with a rich bouquet of aromas. This dish is perfect for festive dinners, impressing with its appearance and rich flavor. It is served directly in the dough, making its presentation striking and allowing it to retain warmth and aroma until tasting.
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.
- Saddle of lamb: 1 piece
- Salt: to taste
- Five Peppers Mix: to taste
- Vegetable oil: 1 tablespoon
- Fresh rosemary: 1 stem
- Garlic: 4 cloves
2
Knead a coarse dough from flour, proteins, Provencal herbs, dried rosemary and thyme, as well as coarse salt.
- Wheat flour: 400 g
- Egg white: 6 pieces
- Provencal herbs: 0.3 teaspoon
- Dried rosemary: 0.3 teaspoon
- Dried thyme: 0.3 tablespoon
- Coarse salt: 5 g
3
Roll out the dough, place the saddle on it, cover with dough, flip it over, and place it on a baking sheet lined with parchment paper. Bake for an hour or a little longer at 170 degrees. You can occasionally baste the crust with the fat that will drip out during cooking.
- Saddle of lamb: 1 piece
4
Serve in the test.
- Saddle of lamb: 1 piece