Loin of Lamb in Salt Crust

Total Time:
3 hr
2 hr 30 min
30 min

4 servings

  • Olive oil, for brushing baking sheet
  • 2 tablespoons olive oil
  • 2 (14-ounce) boneless, trimmed lamb loins
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • Salt Crust Dough (about 1/2 recipe)
  • Freshly ground pepper, to taste
  • 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.

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