Recipe

Roast Lamb In Salt Crust Recipe

	Lohashim / All my dishes 1 year ago In this delicious recipe by Richard Phillips, the salt crust seals in all the meaty succulent juices from the lamb as it cooks... Prep:30m Cook:60m Servings:8	Lohashim
	lamb delicious

Does this look good? Yeah! / Nope

Recent Gawkers

ladyh42

ambus

lohashim

Ingredients

For the salt crust:

250g fine salt

400g coarse Salt

1kg plain flour

2 Eggs

400ml lukewarm water

400g Rosemary, thyme leaves, lavender and sage leaves, roughly chopped

For the lamb:

1 tbsp Olive oil

1 x 800g leg of lamb, (boned weight)

For the herby crumbs

6 slices stale bread, crusts removed

3 sprigs tarragon

3 sprigs Parsley

For the glaze

1 egg

1 egg yolk, beaten

For the turnips

200ml ready-made lamb jus

150ml red vineguar

1 tbsp Honey

8-10 baby turnips

For the spinach

1 tsp Butter

500g spinach leaves

Directions

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.