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DISCOVER THE LEG OF LAMB IN A SALT CRUST!

DISCOVER THE LEG OF LAMB IN A SALT CRUST!

Salt Crusted Leg of Lamb

Recipe for 4 people

 

INGREDIENTS:

  • 1.5 kg of boneless leg of lamb (have it boned by your butcher)
  • 1Kg of Le Guérande coarse grey unrefined sea salt
  • 300 g flour of your choice
  • ½ glass of water
  • 2 tbsp. tablespoon cold pressed olive oil
  • 1 piece of unsalted raw butter
  • 1 tablespoon of thyme 
  • A few sprigs of thyme (for decoration)
  • 1 egg
  • 1 pinch of Le Guérande salt 
  • Freshly ground pepper

 

PREPARATION: 

  • Preheat the oven to 210 ° C (Gas 7)
    • In a salad bowl, put the coarse grey Le Guérande salt, the flour and water. Mix until a homogeneous mixture is obtained and let stand for one hour in the fridge.
    • Heat the oil and butter in a sauté pan, salt and pepper the leg of lamb and brown it, then set aside.
    • Spread the salt dough at the bottom of your dish about 2 cm thick, place the leg of lamb there, sprinkle with thyme and close well by wetting the edges with water to seal them.
    • Break an egg into a bowl and add a little water. Mix well and with a brush spread this mixture over the dough to ensure a nice colouring.
    • Bake in a hot oven for about 45 minutes, remove from the oven and let stand for about 15 minutes. Break the crust and slice the leg of lamb.

 

TO SERVE:

Place a slice of the leg of lamb in your warmed  plate and serve with green beans lightly browned in butter and a small sprig of thyme.
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