INGREDIENTS

INSTRUCTIONS

Place the flour, salt and herbs into a food processor and whizz to mix. Add
the water and one of the egg whites. Whizz the entire mixture to blend
until a dough comes together.
On a well floured surface, knead the dough until it is smooth. Make into
the shape of a leg of lamb, narrow one end, and make it large enough to
wrap the dough round the leg of lamb.
Place the leg of lamb in the centre of the dough and season with some
pepper. Bring the dough up and over the lamb to completely enclose it,
sealing up the dough with a little water. Beat the egg yolks and use it to
glaze the crust of the dough.
Place the bundle on a baking tray. Allow to rest in the fridge for 30
minutes. Meanwhile prepare the vegetables for roasting.
Bring a large pan of water to the boil. Add the potatoes and then the
carrots. Return to the boil and cook for 10 minutes until the potatoes are
floury on the outside. Place a roasting tin in the oven with the dripping
and pre-heat to 200C/400F/gas 6.
Remove the carrots and set them aside. Drain the potatoes and then mix in a
little flour to coat the potatoes. Remove the roasting tin with the
dripping from the oven and then quickly add the floured potatoes and then
coat them in the dripping to seal. Return to the oven and transfer the
potatoes and the carrots half way through the cooking.
Go to the baking tray which has the lamb and add a little butter, garlic
cloves and onions. Roast with the potatoes until the top turns golden and
the carrots and potatoes and the garlic are caramelised and the potatoes
are crisp on the outside. The lamb should be cooked for 45 minutes to 1
hour for pink and 2 hours for very well done.
To serve:
Lift the lamb onto a large serving platter and place all the vegetables
around. Garnish with the large sprigs of parsley.
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Converted by MM_Buster v2.0l.

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