Rosemary Salt-Roasted Lamb

Rosemary Salt-Roasted Lamb

Ingredients:
3 Tbsp. vegetable oil
3 lb. boneless leg of lamb, rolled and tied
5 c. kosher salt
¼ c. fresh rosemary, chopped
7 egg whites

Directions:
1. Heat oil in large, heavy skillet over medium-high heat.
2. Once oil is hot, add lamb and sear on all sides until browned, about 8
minutes.
3. Remove lamb to baking dish to cool slightly, and preheat oven to 375ºF.
4. In a bowl, combine salt, rosemary and egg whites. Mix with hands until salt
reaches wet sand-like consistency.
5. Spread salt over lamb until lamb is completely encased.
6. Place baking dish in over and bake 30-40 minutes, or until internal
temperature of lamb reaches 130ºF.
7. Remove lamb from oven and let rest 10 minutes.
8. Break off salt crust and remove any excess salt from exterior. Slice and
serve.
Nutrition Info