Lamb Leg Baked in Dough

	Sift the flour and mix it with salt. Add some chopped rosemary leaves to the flour. Beat the eggs until fluffy and add them to the flour. Pour in 200 ml of water and mix thoroughly. Form a dough on a surface dusted with flour and knead for at least 5 minutes. Then wrap in film and place in the refrigerator for 1 hour.
	Thoroughly wash the parsley and dry it. Chop it in a blender along with rosemary, bay leaf, and garlic. Add breadcrumbs and a little oil.
	Wash the lamb leg. Remove the layer of fat and rub the meat with salt and pepper.
	Heat a large skillet with a little vegetable oil. Sear the lamb for 7 minutes on each side. Let it cool slightly.
	Prepare your oven by setting it to 200 °C. Roll out the dough to a thickness of 0.7 cm. Cut off a third of this sheet and set it aside. Brush the leg with mustard and coat it in the herb and breadcrumb mixture. Place the leg on the large piece of dough and wrap the edges around the meat. Place the smaller sheet on the remaining open part, pressing it against the meat.
	Brush the dough with lightly beaten egg. Place the leg on a baking sheet, cover it with foil, and put it in the oven. Bake for 1.5 hours. Brush the finished meat with butter.