Gigot Pascal en Croûte from Memories of Gascony by Pierre Koffmann
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 spread over the stuffing. Turn over the lamb and roll it up...
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Ingredients
- egg wash (1 egg yolk, lightly beaten with 1 tablespoon milk)
- 500 g/1 lb 2 oz puff pastry
- 3 kg/6 lb 10 oz leg of lamb, boned
- ½ quantity of Farce à tout faire
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