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Ingredientes
- 3.3 lb (1.5 kg) leg of lamb
- Extra virgin olive oil
- Salt
- White pepper
- 7/8 c. (2 dl) extra virgin olive oil
- 1 garlic clove
- Thyme, rosemary and savory
- 1 2/3 c. (200 g) flour
- 7 ounce (200 g) gray sea salt
- 3 ounce (1 dl) water
- 1 egg
- 1 garlic clove
- Thyme and rosemary
Direcciones
- Peel and mash garlic
- Infuse thyme, rosemary, savory and garlic in extra virgin olive oil
- Peel and mash garlic
- Grind thyme and rosemary
- Mix with flour, water and salt to prepare the salt dough
- Have your butcher debone the leg of lamb
- Salt and pepper leg of lamb
- Pour infused oil into a deep frying pan over high heat, and fry leg of lamb till lightly browned
- Chill for 10 to 15 minutes
- Spread salt dough on a well-floured counter top
- Set leg of lamb right in the middle of dough and lift sides all around the leg of lamb to seal it tightly
- Brush on egg yolk
- Put crusted meat in oven pre-heated to 400 °F (210 °C) for 25 minutes
- At the end of the cooking time, remove leg of lamb from oven and allow to rest 15 minutes in its salt crust.
- Break crust with a knife. Remove meat and carve. Serve on well-heated plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 817 | |
| Calories from Fat 394 | 48% |
| Total Fat 43.7g | 55% |
| Saturated Fat 18.55g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 183mg | 8% |
| Potassium 829mg | 24% |
| Total Carbs 40.26g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.24g | 0% |
| Protein 60.76g | 97% |
