Dough
4 cups of water
1/4 cup of dried thyme
1/4 cup of dried rosemary
1/4 cup of fresh chopped parsley
5 dry sprigs of bay leaves esmigalhadas
2 kg of wheat flour
1,5 kg of coarse salt
10 egg whites
2 egg yolks
Lamb
1/2 cup of olive oil
1,7 kg of lamb leg
3 stalks of parsley
Black pepper to taste
For decoration
1/4 cup of dried rose petal
Fresh sprigs of thyme and rosemary
Accessory
Large baking sheet
Dough
4 cups of water
1/4 cup of dried thyme
1/4 cup of dried rosemary
1/4 cup of fresh chopped parsley
5 dry sprigs of bay leaves esmigalhadas
2 kg of wheat flour
1,5 kg of coarse salt
10 egg whites
2 egg yolks
Lamb
1/2 cup of olive oil
1,7 kg of lamb leg
3 stalks of parsley
Black pepper to taste
For decoration
1/4 cup of dried rose petal
Fresh sprigs of thyme and rosemary
Accessory
Large baking sheet
Dough
Mix the coarse salt, flour, all herbs, egg whites, and water
Lamb
1
Heat a large frying pan over medium heat and brown the lamb leg on both sides
Remove from heat and let it cool
2
Place one-third of the dough in the baking sheet
Add the lamb leg and spread the parsley, black pepper, and rose petal
Cover with the remaining dough and press the edges
Bake in a high temperature oven for 10 minutes
3
Brush with the two egg yolks diluted in a spoonful of water and bake for 1 hour or until the crust is golden brown
4
Remove from the oven
After 15 minutes, remove part of the crust with a knife, slice, and serve.
