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Pierre Koffmann

Gigot Pascal en Croûte

Paschal lamb in pastry

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in

#81Memories of Gascony
Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 3 kg/6 lb 10 oz leg of lamb, boned
  • ½

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

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