SaySchwartzAndBeSure's Notes:
Expand5-6 cups all purpose umbleached flour Ask a question about this ingredient
1/2 cup fresh Italian parsley Ask a question about this ingredient
1/2 cup fresh rosemary Ask a question about this ingredient
1/2 cup fresh basil- optional Ask a question about this ingredient
1 teaspoon sea salt/ black pepper to taste Ask a question about this ingredient
1-2 tablespoon exellent olive oil Ask a question about this ingredient
6-8 cloves organic garlic Ask a question about this ingredient
Preheat oven to 400
Ask a question about this stepCrush 6-8 large cloves of garlic and mix with salt to make a creamy paste, add black pepper. (Terry, "Take a sip of your favorite wine").
Ask a question about this stepAdd parsley, rosemary, (basil) and olive oil. (Terry, "Take a good sip of your favorite wine"). Mix to a paste by hand or in a small processor. Add lemon zest and set aside.
Ask a question about this stepPut 6 cups of flour in a large mixing bowl and make a well in the centre. Add 2-3 cups of cold water and make a soft dough.
Ask a question about this stepRemove and knead on a floured counter until elastic. Roll the dough into a large rectangle, big enough to completely encase the leg of lamb.
Ask a question about this stepRub the herb past all over the leg of lamb and place the leg upsidedown in the center of the rectangle. Use all the paste.
Ask a question about this stepFold the short sides up first, then the long ones to completely encase the lamb. Brush with water where the casing meets , molding it around and making sure the edges are all pressed together to seal the casing.
Ask a question about this stepPut in a large roasting pan with the seams at the bottom, sprinkle with flour on the top. Cook for 2 hours (not much more). Terry would tell you to drink more wine now. To serve, crack the casing open with a clever and hammer and remove the lamb. It will fall from the bone. Scrape the inside of the casing if you wish.
Ask a question about this stepServe with olives, artichokes, asparagus, potatoes, all the things you love. Enjoy. (Terry, "have more of your favorite wine").
Ask a question about this step
Wow, this is flavor packed. The technique reminds me of cooking done by cowboys out west, colonial women who shared the village oven, and many other cultures who cook succulent meats and stews under a crust that keeps the meat(s) tender.