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wednesday 22 August 2018  
Home > Salt-crusted leg of lamb recipes
01.01.2003 -main course - lamb

Salt-crusted leg of lamb

« Lamb meat is succulent and flavorful, and becomes even more so when cooked slowly in a salt crust to concentrate its flavors. » 
Type Main course - leg of lamb - lamb  - salt crust - savory - thyme - rosemary - aromatic herbs
Level of difficulty easy
Preparation time 3o minutes - 2 days before serving
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Serves 4:

Herb oil:

The salt crust:

  • 1 2/3 cups (200 g) flour
  • 7 oz (200 g) gray sea salt
  • 3? oz (1 dl) water
  • 1 egg
  • 1 garlic clove
  • Thyme and rosemary


2 days ahead:

  • Peel and mash garlic
  • Infuse thyme, rosemary, savory and garlic in olive oil

A day ahead:

  • Peel and mash garlic
  • Grind thyme and rosemary
  • Mix with flour, water and salt to prepare the salt dough
  • Have your butcher debone the leg of lamb

Preparation of leg of lamb:

  • Salt and pepper leg of lamb
  • Pour infused oil into a deep frying pan over high heat, and fry leg of lamb until lightly browned
  • Refrigerate for 10 to 15 min
  • Spread salt dough on a well-floured counter top
  • Set leg of lamb right in the middle of dough and lift sides all around the leg of lamb to seal it tightly
  • Brush on egg yolk


  • Put crusted meat in oven pre-heated to 400 °F (210 °C) for 25 min
  • At the end of the cooking time, remove leg of lamb from oven and allow to rest 15 min in its salt crust.

To serve:

  • Break crust with a knife. Remove meat and carve. Serve on well-heated plates.


You can accompany the leg of lamb with vegetable and herb flans, or, more simply, with Provencal gratins.

Suggested drink or wines

Suggestion by Patrick Chazallet: Costières de Nîmes

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See Also :
Fresh aromatic herbs recipes  Fresh aromatic herbs recipes
Lamb recipes  Lamb recipes
Leg of lamb recipes  Leg of lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Rosemary recipes  Rosemary recipes
Thyme recipes  Thyme recipes
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