Best 6 Salt Crusted Leg Of Lamb Recipes

HERB CRUSTED LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

LOIN OF LAMB IN SALT CRUST

Steps:

• Preheat the oven to 450 degrees F. Lightly oil a large baking sheet.
• In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled.
• Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat.
• Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough.
• Place on the prepared baking sheet. Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates.

SALT-CRUSTED LEG OF LAMB

Steps:

• Preheat the oven to 450ºF, or preheat a wood-fired oven.
• Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan.
• Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the chile flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand.
• Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt.
• Roast until the lamb reaches an internal temperature of 120ºF, about 1 hour.
• Let rest for 15 to 20 minutes before removing the "salt cap." Slice and serve.

SALT-CRUSTED LEG OF LAMB

Steps:

• Finely chop fennel seeds, lemon peel, rosemary, peppercorns, and bay leaves in a food processor. Transfer 3/4 cup of mixture to a bowl; stir in oil.
• Heat broiler with rack in middle of oven. Place lamb on a rimmed baking sheet; rub with oil. Broil until browned, flipping once, about 10 minutes. Transfer to a wire rack set on another baking sheet; let cool. Reduce oven to 350 degrees.
• Combine remaining herb mixture with salt in a large bowl. Stir in egg whites and 1 cup water. Rub herb oil over lamb. Mound 3 cups of salt mixture in middle of a roasting pan. Place lamb on top. Pack remaining salt on lamb to cover as best as possible. Bake until a thermometer inserted in thickest part (without touching bone) registers 145 degrees, about 90 minutes. Remove salt crust, brushing off bits. Let lamb stand 30 minutes; carve and serve, with lemon wedges.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

HERB-CRUSTED LEG OF LAMB

Steps:

• Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
• Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
• Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
• Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
• Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
• Slice lamb; serve with sauce on the side.