food, Recipes

Salt-Crusted Herbes de Provence Leg of Lamb

Michael Le Grange


1.3kg leg of lamb 4 cloves garlic, cut into slivers 2T dried thyme 2T dried rosemary 2T dried basil 2T dried sage 3T dried lavender 2T fennel seeds, crushed 2T Maldon salt flakes 550g coarse sea salt 450g cake flour 1 cup water roast potatoes, to serve aïoli dip, to serve


To prepare the lamb, wash it in water and pat dry. Using the tip of a small knife, make one-centimetre-deep slits all over the meat and insert garlic slivers into each slit. To make the herbes de Provence combine the dried herbs, lavender, fennel seeds and Maldon salt flakes and mix well. Rub three tablespoons of the herbes de Provence over the surface of the lamb. Store the remaining herbes de Provence in an airtight container for future use. Place the lamb in a glass dish, cover with clingfilm and refrigerate for 24 hours. Preheat the oven to 200°C. To make the salt crust, mix the coarse sea salt with the flour and a cup of cold water. Mix to create a smooth, soft dough. Roll out the dough between two layers of plastic clingfilm until it is twice the size of the leg of lamb. Wrap the dough over the leg to cover the meat completely. Seal well, patching holes with excess dough where necessary. Place it on a greased baking tray and bake in the oven for one hour. Remove from the oven and rest for 15 minutes. To serve, crack open the baked salt crust and remove from the meat (the crust should not be eaten). Carve the lamb and serve immediately with salt-roasted potatoes and quince aïoli SERVES 6 Originally published in HL August 2014