Gigot en croute (crusty leg of lamb) – Food & Home Magazine
Our elegant friend, Joëlle Michaud of Boussac, has often made this dish for visiting tour groups and it is always a great success.
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Ingredients
- 1 medium-sized leg of lamb
- salt
- pepper
- fresh thyme
- olive oil, for frying
- 1kg bread dough
- fresh rosemary
- 1 large egg
- 300g (1 packet) kidney beans (flageolet) soaked overnight
- 250g smoked bacon
- 2 garlic cloves
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