- Level: Intermediate
- Total: 2 hr (includes soaking and resting times)
- Active: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 976
- Total Fat
- 66 g
- Saturated Fat
- 28 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 87 g
- Cholesterol
- 308 mg
- Sodium
- 1120 mg
- Level: Intermediate
- Total: 2 hr (includes soaking and resting times)
- Active: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 976
- Total Fat
- 66 g
- Saturated Fat
- 28 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 87 g
- Cholesterol
- 308 mg
- Sodium
- 1120 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F, or preheat a wood-fired oven.
- Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan.
- Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the chile flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand.
- Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt.
- Roast until the lamb reaches an internal temperature of 120 degrees F, about 1 hour.
- Let rest for 15 to 20 minutes before removing the "salt cap." Slice and serve.
