Food recipes
Rosemary Salt-Roasted Lamb
Rosemary Salt-Roasted Lamb
Ingredients:
3 tablespoons vegetable oil
3 pounds boneless leg of lamb, rolled and tied
5 cups kosher salt
1/4 cup 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 375°FF.
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 oven and bake 30-40 minutes, or until internal temperature of lamb reaches 130°FF.
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.
Ingredients:
3 tablespoons vegetable oil
3 pounds boneless leg of lamb, rolled and tied
5 cups kosher salt
1/4 cup 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 375°FF.
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 oven and bake 30-40 minutes, or until internal temperature of lamb reaches 130°FF.
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.
Printed from https://recipe.bluelayer.org/recipe/68733/rosemary-salt-roasted-lamb