Lamb in Puff Pastry “Dinosaur Egg” Recipe
When cooking in earthenware dishes, all the useful qualities of the product are preserved as much as possible. In addition, the meat turns out incredibly tasty and soft. Replace the tagine or clay pot with salted dough. The meat will languish in it for 2-2. 5 hours. Salted dough after baking will become dense and firm and, of course, is not suitable for consumption, but it is ideal as a decoration when serving a dish.
Servings
8
Cook Time
150minutes
Servings
8
Cook Time
150minutes
Ingredients
Instructions
  1. Pre-release the meat from the bones, clean from excess fat and films.
  2. I use tapenade as a marinade. To do this, I grind dried tomatoes, olives, herbs, garlic and olive oil with an immersion blender to a puree-like state.
  3. I salted the meat and smeared it on all sides with cooked tapenade. I assemble it in one piece, inserting the bone left and cleaned into the middle. To fix the shape, you can pull the meat with twine.
  4. While the meat is marinating, I’m cooking salted dough.
  5. Mix flour with egg white, water, salt and plenty of herbs.
  6. Knead the dough. The consistency is dense and heavy.
  7. Roll out the prepared dough into a layer.
  8. I put the meat in the center of the dough and carefully wrap it in salted dough.
  9. It should be something like an egg. Try to keep the dough intact and not torn. I roll out the dough and wrap the meat on parchment paper. This will make it easier to transfer it to a baking sheet. I preheat the oven to 180 degrees and bake the meat for 2.5 hours. Then I take it out of the oven and give it time to cool down. The temperature inside the dough is quite high, and when it breaks, very hot steam is released, be careful.
  10. The remaining meat can be used the next day to make sandwiches
  11. Bon appetit)
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