Receta de pierna de cordero lechal en masa brisa de tomillo - Gastronomía sostenible con Joan Roca

We're going to prepare a lamb leg, roasted, wrapped in a dough, and accompanied by some vegetables, which we're also going to roast in the same container as the lamb. The first thing is to gut it. It's about extracting the bone that connected it to the hip and also the central bone of the leg. All the cuts are going to come in handy to enrich the sauce. There's a way of salting, which is to submerge the piece of meat in a brine. What we do with the brine is to hydrate the piece while letting the salt penetrate and salt it in a very efficient way, as we said. To make the dough with which we're going to wrap the lamb leg, we're going to use butter, which we're going to beat a little. We have the butter ready to be lubricated and emulsified. We take an egg, a little water, salt, a little sugar, and a little thyme. And we're going to add this to the butter. We're going to add the flour in two parts. We have the dough ready. We're going to let it rest. We're peeling all the vegetables. We have the dough rested. We have the lamb leg. Now it's very important to dry it well, so we're going to spread it out on a piece of paper. We've chopped a little rosemary, very finely, and thyme. We wrap it. We're going to tie it up so that it retains its shape during cooking. We're going to put it in the oven with a little oil in a pan. The vegetables, so that they cook too. And we're also going to add the bones and these cuts of meat that we've removed from the inside of the thigh. We're going to prepare a mince so that we can finish the sauce that we're going to make with the vegetables. A little salt. This way, the garlic isn't turning around because of the mortar. Some hazelnuts, the ones you had in the box. A little parsley. And a little of what we have left over from the turrón that Jordi proposed to give density to the sauce. And at the end, we add a little of this lovely Maestro Sierra that you also have in the box to dilute it and to mix everything well. We reserve it. And now we're going to stretch the dough. We have this amount of dough for a couple of preparations. You can save it and use it. I'm sure you'll use it for other things later. We've already lightly roasted the lamb. We're going to leave it outside so that it loses a little temperature to wrap it in the dough. And we're going to extract the excess fat. And now we're going to deglaze it with the same wine. We'll add water and let this make a sauce while we finish the preparation. We've let it cool down a little. We're going to remove the thread. And now we're going to wrap this piece in the dough. We paint it with a little egg yolk and water, simply. We have the leg. A sprig of rosemary and thyme that will be good to perfume the arrival of the piece to the table. What has come off of the cooking with the bones, the vegetables. We're going to extract these cuts, the bones that we had placed. We'll leave the juice with the vegetables and we're going to bind it with the mince. We mix it well. Let it reduce for two minutes. We already have enough density in the sauce. And we add the juice to the vegetables. Now we're going to plate it. We cut the vegetables and a little juice. And we have it. Well, I hope you enjoy it. Until next time.