Salt-crusted leg of lamb

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Ingredients

Serves 4:

• 3.3 lb (1.5 kg) leg of lamb
  
• Olive oil
  
• Salt
  
• White pepper

Herb oil:

• 7/8 cup (2 dl) olive oil
  
• 1 garlic clove
  
• Thyme, rosemary and savory

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

Preparation

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

Cooking:

• 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.

Suggestion

Suggested drink or wines