Try this salt baked method! I felt like I was back in elementary art class creating a paper mache mask. Moisturize those hands afterwards, though.
Salt Baked Leg of Lamb based on recipe from Food and Wine
- 1/4 cup evoo
- 3 lb boneless leg of lamb
- freshly ground pepper
- 5 1/2 cups kosher salt, + more for seasoning
- 2 Tablespoons Herbs de Provence
- 8 large egg whites
- Preheat the oven to 375. In a large skillet, heat evoo until shimmering. Add the lamb and cook over moderately high heat until browned all over; about 8 minutes. Transfer to a baking dish and season with pepper. Let stand for 10 minutes.
- Meanwhile in a medium bowl combine 5 cups kosher salt with herbs. Add the egg whites and stir until the salt is evenly moistened. I needed a little extra salt because I used large eggs, so hopefully you have some salt leftover. The mixture shouldn't be too goopy--it has to sit tights on your LOL.
- Pack the salt all over the lamb in the baking dish. Try not to leave any cracks! Roast in the center of the preheated oven for 50-60 minutes or until instant read thermometer stuck through the crust registers 120 for medium rare. Keep an eye on it; I found the lamb went from a little too rare to a little too done in 7 or 8 minutes. It will continue to cook a bit while it rests. Let the lamb rest for 10 minutes then crack the crust and remove it.
- Remove the strings and thinly slice the lamb. Serve with potatoes and mixed greens.