Recipes
Lamb cooked in a salt crust
Encasing the joint in a salt crust helps seal in the juices, for extra-tender meat
Encasing the joint in a salt crust helps seal in the juices, for extra-tender meat
(45 votes)
Cook: 2 Hours
Serves: 6
Price: £2.04 per serving
Nutritional Information
Each 150g serving contains
Energy
1716kj
410kcal
1716kj
410kcal
21%
Fat
27.0g
27.0g
High
39%
39%
Saturates
12.9g
12.9g
Med
65%
65%
Sugars
0.0g
0.0g
Low
0%
0%
Salt
1.95g
1.95g
High
33%
33%
of your reference intake.
Typical energy values per 100g:
1144kj/273kcal
Typical energy values per 100g:
1144kj/273kcal
Ingredients
1 Butcher's Selection Bone In Half Lamb Leg (about 1.4kg)
1/2 x 31g pack rosemary, plus sprigs to garnish
600g plain flour
450g cooking salt
3 large egg whites
Flour, for dusting
Roasted garlic bulbs, halved, to serve
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Pat the joint dry with kitchen roll.
2
Strip the leaves from the rosemary and discard the stems. Finely chop the leaves. Mix with the flour in a large bowl. Add the cooking salt and stir.
3
Add the egg whites and enough cold water, about 250-300ml, to make a soft but not sticky dough. Chill it if you have time. Roll out on a lightly floured surface to a shape large enough to completely enclose the lamb.
4
Wrap the dough around the lamb, making sure that there are no cracks. Patch any gaps, to seal.
5
Cook in a roasting tin in the oven for 1 hour for a pink lamb, or 1 hour 15 minutes for well done meat. Remove from the oven and leave to rest in the crust for about 30 minutes.
6
Break off and discard the crust before carving. Serve with the roasted garlic, plus rosemary sprigs.