Leg in a samosas-style crust

Leg in a samosas-style crust

Here is an original and revisited way to enjoy lamb at Easter! Simple to make, its presentation in the form of samosas will create a surprise effect during the presentation and tasting.

  • Units: 4
  • Preparation: 20 mins
  • Cooking: 20 mins
  • Category: Main Dish | Aperitif and amuse-bouche | Entrance | samoussa
  • Cuisine: French


Leg of lamb500g
Puff pastry2
Egg yolk1
Garlic2 cloves
Rosemary2 strands
Breadcrumbs4 tablespoons
Mustard2 tablespoons
Olive oil2 tablespoons
Honey1 tbsp
Thyme1 teaspoon
Salt pepper

Preparation of the recipe: lamb in samosas-style crust

  1. Preheat the oven to 200┬░C. Peel and chop the garlic cloves. Chop or roughly chop the meat.
  2. In a bowl, combine the mustard, honey, olive oil, rosemary, garlic and breadcrumbs.
  3. Cut the dough into strips. Brush with the honey/mustard mixture and place the meat on the edge of the dough. Start folding in the shape of a triangle by folding the first point, and making only one turn of the dough to prevent it from being too thick.
  4. Repeat the operation until all the ingredients are used up, then place the triangles of meat on a baking sheet covered with parchment paper.
  5. Brush with egg yolk with a kitchen brush and bake for 15/20 minutes for a pink meat and a crispy dough.
  6. Serve your lamb in a samosas-style crust and enjoy as an appetizer, as a warm starter with a salad, or as a main course, accompanied by small oven-baked fingerlings.

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