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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