Roast Lamb In Salt Crust
From lohashim 15 years agoIngredients
- For the salt crust: shopping list
- 250g fine salt shopping list
- 400g coarse salt shopping list
- 1kg plain flour shopping list
- 2 eggs shopping list
- 400ml lukewarm water shopping list
- 400g rosemary, thyme leaves, lavender and sage leaves, roughly chopped shopping list
- For the lamb: shopping list
- 1 tbsp olive oil shopping list
- 1 x 800g leg of lamb, (boned weight) shopping list
- For the herby crumbs shopping list
- 6 slices stale bread, crusts removed shopping list
- 3 sprigs tarragon shopping list
- 3 sprigs parsley shopping list
- For the glaze shopping list
- 1 egg shopping list
- 1 egg yolk, beaten shopping list
- For the turnips shopping list
- 200ml ready-made lamb jus shopping list
- 150ml red vineguar shopping list
- 1 tbsp honey shopping list
- 8-10 baby turnips shopping list
- For the spinach shopping list
- 1 tsp butter shopping list
- 500g spinach leaves shopping list
How to make it
- 1. Place the fine and coarse salt, flour, eggs, water, rosemary, thyme, lavender and sage all into a bowl and work together until everything comes together as a dough - take care not to overwork it though. Wrap the dough in plastic wrap and chill for around 2 hours.
- 2. Heat the olive oil in a sturdy pan, set over a moderately high heat, and seal the lamb until coloured.
- Remove the pan from the heat and leave the lamb to cool on one side. Preheat the oven to 200C/gas 6.
- 3. Process the bread in a food processor.
- Add the herbs and continue blending until finely chopped.
- Cover the lamb with this crumb mixture.
- 4. Roll the salt crust dough to 1cm thickness, and use to wrap-up the leg of lamb, ensuring there are no gaps.
- 5. Combine the egg and yolk and brush all over the lamb.
- 6. Bake the lamb for about 35 minutes, until the crust is golden. Remove the lamb from the oven and rest for 20 minutes in a warm place.
- 8. Heat the lamb jus, red vineguer and honey, and add the baby turnips.
- Cook until just tender - about 5 minutes.
- 7. Melt the butter in a saucepan, add the spinach leaves and heat until the leaves have wilted.
- 9. Crack open the salt crust, carve the lamb, and serve the meat with the spinach and glazed turnips.
- The salt crust is not meant to be eaten
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