Name: Lamb in salt dough Dinosaur egg
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Yield: 8
Ingredients: Mutton - 2000 gram; Black olives - 1 handfuls; Sun-dried tomatoes - 1 handfuls; Garlic - 4 clove; Olive oil - 2 tbsp; Greenery - 1 beam; Thyme - 2 Tsp; Rosemary - 1 twig; Basil - 2 Tsp; Flour - 1.5 Art.; Chicken Egg Protein - 1 PC.; Water - 100 Ml; Salt - 0.5 Art.

Recipe information

Cooking:

2 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Lamb in salt dough Dinosaur egg

1. Mutton - 2000 gram

2. Black olives - 1 handfuls

3. Sun-dried tomatoes - 1 handfuls

4. Garlic - 4 clove

5. Olive oil - 2 tbsp

6. Greenery - 1 beam

7. Thyme - 2 Tsp

8. Rosemary - 1 twig

9. Basil - 2 Tsp

10. Flour - 1.5 Art.

11. Chicken Egg Protein - 1 PC.

12. Water - 100 Ml

13. Salt - 0.5 Art.

How to cook deliciously - Lamb in salt dough Dinosaur egg

1. Stage

Pre-free the meat from the bone, clean off excess fat and films.

2. Stage

I use tapenade as a marinade. For this I use an immersion blender to puree dried tomatoes, olives, herbs, garlic and olive oil.

1. Stage. Lamb in salt dough Dinosaur egg: I use tapenade as a marinade. For this I use an immersion blender to puree dried tomatoes, olives, herbs, garlic and olive oil.

3. Stage

I salt the meat and coat all sides with the prepared tapenade. I assemble it into a single piece, inserting in the middle the leftover and cleaned bone. You can tighten the meat with twine to secure the shape.

1. Stage. Lamb in salt dough Dinosaur egg: I salt the meat and coat all sides with the prepared tapenade. I assemble it into a single piece, inserting in the middle the leftover and cleaned bone. You can tighten the meat with twine to secure the shape.

4. Stage

While the meat is marinating, I prepare the salt dough.

5. Stage

I mix flour with egg whites, water, salt and lots of spicy herbs

6. Stage

I knead the dough. The consistency of the dough is dense and heavy.

7. Stage

Prepared dough roll out into a layer.

8. Stage

I place the meat in the center of the dough and carefully wrap it around the salted dough.

9. Stage

It should turn out something like an egg. Try to keep the dough intact and not tear it. I roll out the dough and wrap the meat on parchment paper. This way it will be easier to transfer it to the baking tray. I preheat the oven to 180 degrees and bake the meat for 2.5 hours. After I take it out of the oven and give it time to rest. The temperature inside the dough is quite high and when you break it, very hot steam is released, be careful.