Recipe: Lamb Leg in Tapenade Crust

1 prepare the potatoes:
place the potatoes in the oven on a bed of coarse salt for one hour (depending on size).

2 debone the leg of lamb:
debone the leg of lamb and remove as much fat and sinew as possible.
cut into 8 regular pieces.
brown the 8 pieces in a pan (without cooking them) with a little olive oil.
let cool.
with the bone prepare a light sauce with the onion, one spoonful of tomato paste and white wine. add water to cover and let cook for one hour.

3 form the lamb legs:
spread out the pastry rolls, cut them into quarters and place on each quarter a piece of lamb and a tablespoon of tapenade.
roll the lamb in the pastry and seal with beaten egg yolk, close the pastry well.
glaze the lamb legs with egg.
let rest for one hour in the refrigerator.

4 cooking the lamb legs:
cook the squash half-moons in a non-stick pan with oil let them brown and set aside.
cook the lamb legs in an oven at 200° (thermostat 7) approximately 20 minutes for medium cooking.

5 in the meantime make the mashed potato:
cut them in half and using a spoon remove the pulp and put it in a bowl.
mash with a fork and incorporate six tablespoons of olive oil and two pinches of Camargue fleur de sel.