Recipe courtesy of Terrance Brennan
Show: Chef Du Jour
Save Recipe Print
Total:
3 hr
Prep:
2 hr 30 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 450 degrees F. Lightly oil a large baking sheet.

In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled.

Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat.

Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough.

Place on the prepared baking sheet. Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Pie Crust

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Perfect Pie Crust

Recipe courtesy of Ina Garten

Macadamia Nut Crusted Mahi Mahi

Recipe courtesy of Alton Brown

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Salt-Crusted Leg of Lamb

Recipe courtesy of Marc Murphy

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword