Jenny Morris’ Slow-Baked Lamb In A Rosemary Dough Crust
Recipe: Jenny Morris’ Slow-Baked Lamb In A Rosemary Dough Crust
The Lamb
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Ingredients:2.5 - 3 kg leg of lamb, bone in
3 cloves garlic, peeled and cut in half lengthwise
4 sprigs fresh rosemary
Some olive oil
1 teaspoon salt
1 teaspoon ground white pepper
1 tablespoon ground cumin
Juice of 1 lemon
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Method:
Make slits in the lamb and insert the garlic and rosemary into the slits
Make a paste with olive oil, salt, pepper, ground cumin and lemon juice, rub all over the lamb
Heat a large frying pan and sear the lamb all over, remove from the pan and cool
Place the prepared leg of lamb onto the dough and enclose it by wrapping the dough around the lamb and pressing it together to seal
Let the bone stick out
If you wish you can decorate the wrapped lamb with dough off-cuts, fresh rosemary and half heads of garlic
Place the lamb onto a baking tray and bake at 180°C for 20min, then turn the oven down to 150°C and bake for 3hours
Take the lamb to the table and break it open, remove and carve
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The dough for encasing the lamb
Ingredients:
4 cups flour
2 teaspoons salt
4 teaspoons sugar
10g instant yeast
4 tablespoons finely chopped rosemary
450 ml lukewarm water
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Method:
Place the flour, salt, sugar, rosemary and yeast into the bowl of a food processor, attach the dough hook and, with the motor running slowly, add the water and knead the dough for 10 minutes or until the dough is smooth and elastic to the touch.
Place the dough in an oiled bowl, cover and let it rise to twice its size
Now punch the dough down and roll it out on a lightly floured surface
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