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🍽️ Tender Lamb in a Crispy Salt Crust

354 kcal · 30 min · 4 servings

Ingredients

• 1 kg Lamb (e.g. shoulder or leg, boneless)
• 2 sprigs Rosemary
• 8 sprigs Thyme
• 2 tbsp Olive oil
• Pepper (from the mill)
• 2 kg Sea salt
• 4 Egg whites

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the lamb under cold running water. Then pat it completely dry with a kitchen towel.
3. 3. Strip the needles from the rosemary sprigs and the leaves from the thyme sprigs.
4. 4. Finely chop the stripped herbs.
5. 5. Set aside half of the chopped herbs.
6. 6. Mix the remaining half of the herbs with the olive oil and some pepper to form a paste.
7. 7. Rub the lamb meat thoroughly all over with this herb paste.
8. 8. Place the sea salt into a bowl.
9. 9. Add the egg whites and the remaining (saved) herbs to the salt.
10. 10. Knead the ingredients into a firm dough. Add a little water only if the mixture seems too dry.
11. 11. Line a baking tray with baking paper.
12. 12. Take about one-third of the salt mixture and form a flat layer on the baking tray.
13. 13. Place the marinated lamb meat on top of this salt layer.
14. 14. Take the remaining salt dough and completely encase the meat with it. Ensure no part of the meat is left exposed.
15. 15. Place the tray into the preheated oven.
16. 16. Bake the lamb for about one and a half hours.
17. 17. Remove the tray from the oven after the baking time.
18. 18. Let the meat rest with the crust for 15 minutes.
19. 19. Carefully break open the salt crust.
20. 20. Serve the tender meat directly from the crust.

Nutrition per serving

• kcal: 354
• Protein: 55 g · Fett/Fat: 14 g · Carbs: 1 g