Lamb In Crust

Preparation:

Preparation: Start by preparing the crust. Combine half the indicated dose of coarse salt, flour, egg white, chopped thyme and rosemary in a bowl. Stir for a long time with a wooden spoon, adding the necessary water to obtain a very firm and compact paste. Roll the crust into a ball and leave it to rest in a cool place in the bowl. Finely chop together thyme and rosemary, add the breadcrumbs. Salt and pepper the shoulder of lamb and sprinkle it with the prepared mince. Roll out the flour dough with a rolling pin. At the end the crust should have a thickness of about 1 cm. Place the shoulder of lamb in the center and, very delicately, wrap it in the crust. In carrying out this operation, be very careful so that the crust does not break, since it is not a normal pasta. Carefully close the ends of the roll you have obtained. Beat the egg and brush the preparation with it. Sprinkle it with the remaining coarse salt, brush it with the beaten egg yolk and cook in the oven at 180 degrees for 40 minutes. Bring the warm lamb to the table, wrapped in its impressive crust. Cut it into slices directly in front of the diners.