🍽️ Tender Lamb Baked in a Crispy Salt Crust

Name: Tender Lamb Baked in a Crispy Salt Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lamb shoulder (approx. 1,5 kg); 1 kg flour; 1 kg coarse salt (sea salt); 500 ml water; salt; pepper (from the mill); 300 g spinach leaves; 250 g celeriac; 2 tbsp almond kernels

1159 kcal · 30 min · 4 servings

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Ingredients

1 lamb shoulder (approx. 1,5 kg)
1 kg flour
1 kg coarse salt (sea salt)
500 ml water
salt
pepper (from the mill)
300 g spinach leaves
250 g celeriac
2 tbsp almond kernels

Instructions

1. Put the flour and coarse salt into a large bowl.
2. Pour in 500 milliliters of water.
3. Knead the mixture by hand until you have a smooth, uniform dough.
4. Sprinkle some flour onto your work surface.
5. Press the dough out into an elongated, flat shape on the floured surface.
6. Take the lamb shoulder and remove the bone.
7. Clean the meat as thoroughly as possible of visible fat and sinew.
8. Cut the meat into strips that are approximately 12 centimeters wide.
9. Season the meat strips with salt and pepper.
10. Wash the leaf spinach thoroughly.
11. Remove any tough stems or unwanted leaves.
12. Place the still wet spinach into a pot.
13. Heat the pot while stirring until the spinach wilts and collapses.
14. Drain the spinach and let it drip dry.
15. Peel the celery stalk.
16. Shave the celery into very thin slices.
17. Bring salted water to a boil.
18. Cook the celery slices for about 4 minutes.
19. Drain the celery and let it drip dry.
20. Take half of the cooked celery slices.
21. Place these slices in the center of the salt dough.
22. Place the seasoned meat strips on top of the celery.
23. Distribute the remaining celery slices over the meat.
24. Add the almonds on top.
25. Place the drained spinach as the top layer.
26. Season the entire filling once more with salt and pepper.
27. Fold the salt dough over the filling.
28. Press the edges of the dough together firmly to seal them.
29. Place the wrapped lamb into a roasting pan.
30. Preheat the oven to 160 degrees.
31. Put the roasting pan into the preheated oven.
32. Let the lamb cook for about 1.5 hours.
33. Take the finished lamb shoulder out of the oven.
34. Place the meat onto a cutting board.
35. Let the meat rest for 30 minutes.
36. Break open the hard salt crust.
37. Warm up a serving platter.
38. Serve the lamb on the preheated platter.

Nutrition per serving

kcal: 1159
Protein: 49 g · Fett/Fat: 24 g · Carbs: 183 g