Reviews Add Rating & Review
Back to Salt-Crusted Leg of Lamb All Reviews for Salt-Crusted Leg of Lamb - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Salt-Crusted Leg of Lamb Credit: Christopher Testani Recipe Summary prep: 30 mins total: 2 hrs 45 mins Servings: 8
Ingredients Ingredient Checklist 1/4 cup fennel seeds Peel of 6 lemons, chopped, plus lemon wedges for serving 1/2 cup fresh rosemary leaves 2 tablespoons whole black peppercorns, crushed 10 fresh bay leaves, torn 1/2 cup extra-virgin olive oil, plus more for lamb 1 bone-in leg of lamb (11 pounds), trimmed and frenched 2 boxes (3 pounds each) coarse salt 11 large egg whites
Gallery Salt-Crusted Leg of Lamb Credit: Christopher Testani
Recipe Summary prep: 30 mins total: 2 hrs 45 mins Servings: 8
Gallery
Salt-Crusted Leg of Lamb Credit: Christopher Testani
Salt-Crusted Leg of Lamb
Credit: Christopher Testani
Salt-Crusted Leg of Lamb
Recipe Summary prep: 30 mins total: 2 hrs 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 2 hrs 45 mins
Servings: 8
prep: 30 mins
total: 2 hrs 45 mins
prep:
30 mins
total:
2 hrs 45 mins
Servings: 8
8
Ingredients
Ingredients
- 1/4 cup fennel seeds Peel of 6 lemons, chopped, plus lemon wedges for serving 1/2 cup fresh rosemary leaves 2 tablespoons whole black peppercorns, crushed 10 fresh bay leaves, torn 1/2 cup extra-virgin olive oil, plus more for lamb 1 bone-in leg of lamb (11 pounds), trimmed and frenched 2 boxes (3 pounds each) coarse salt 11 large egg whites
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Salt-Crusted Leg of Lamb
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salt-Crusted Leg of Lamb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
