Gigot Pascal en Croûte

Name: Gigot Pascal en Croûte (Paschal lamb in pastry)
Yield: Serves 8
Cuisine: British
Ingredients: 3 kg/6 lb 10 oz leg of lamb, boned; egg wash (1 egg yolk, lightly beaten with 1 tablespoon milk); ½ quantity of Farce à tout faire; 500 g/1 lb 2 oz puff pastry

Paschal lamb in pastry

Preparation info

Serves
8

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

3 kg/6 lb 10 oz leg of lamb, boned
½

Europe
France
United Kingdom
Pastry
Main course
Pie
Spring
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6, roast the lamb for 45 minutes and leave to cool.

Lay the lamb out flat on the work surface and