Roast lamb / salt crusted lamb

4 servings

Ingredients

Quantity Ingredient
1½ kilograms Roast leg of lamb
6 ounces Salt flakes
2 Eggs; separated
7 ounces Plain flour
Fresh thyme; finely chopped
Fresh rosemary; finely chopped
2½ fluid ounce Cold water
6 Potatoes; peeled
4 larges Carrots; peeled and halved
; lengthways
6 smalls Onions; peeled
1 Garlic bulb; separated into
; bulbs
1 tablespoon Dripping for the potatoes; (1 to 2)

Directions

Place the flour, salt and herbs into a food processor and whizz to mix. Add the water and one of the egg whites. Whizz the entire mixture to blend until a dough comes together.

On a well floured surface, knead the dough until it is smooth. Make into the shape of a leg of lamb, narrow one end, and make it large enough to wrap the dough round the leg of lamb.

Place the leg of lamb in the centre of the dough and season with some pepper. Bring the dough up and over the lamb to completely enclose it, sealing up the dough with a little water. Beat the egg yolks and use it to glaze the crust of the dough.

Place the bundle on a baking tray. Allow to rest in the fridge for 30 minutes. Meanwhile prepare the vegetables for roasting.

Bring a large pan of water to the boil. Add the potatoes and then the carrots. Return to the boil and cook for 10 minutes until the potatoes are floury on the outside. Place a roasting tin in the oven with the dripping and pre-heat to 200C/400F/gas 6.

Remove the carrots and set them aside. Drain the potatoes and then mix in a little flour to coat the potatoes. Remove the roasting tin with the dripping from the oven and then quickly add the floured potatoes and then coat them in the dripping to seal. Return to the oven and transfer the potatoes and the carrots half way through the cooking.

Go to the baking tray which has the lamb and add a little butter, garlic cloves and onions. Roast with the potatoes until the top turns golden and the carrots and potatoes and the garlic are caramelised and the potatoes are crisp on the outside. The lamb should be cooked for 45 minutes to 1 hour for pink and 2 hours for very well done.

To serve:

Lift the lamb onto a large serving platter and place all the vegetables around. Garnish with the large sprigs of parsley.

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