Loin Of Lamb In Salt Crust Recipes

Steps:

• Finely chop fennel seeds, lemon peel, rosemary, peppercorns, and bay leaves in a food processor. Transfer 3/4 cup of mixture to a bowl; stir in oil.
• Heat broiler with rack in middle of oven. Place lamb on a rimmed baking sheet; rub with oil. Broil until browned, flipping once, about 10 minutes. Transfer to a wire rack set on another baking sheet; let cool. Reduce oven to 350 degrees.
• Combine remaining herb mixture with salt in a large bowl. Stir in egg whites and 1 cup water. Rub herb oil over lamb. Mound 3 cups of salt mixture in middle of a roasting pan. Place lamb on top. Pack remaining salt on lamb to cover as best as possible. Bake until a thermometer inserted in thickest part (without touching bone) registers 145 degrees, about 90 minutes. Remove salt crust, brushing off bits. Let lamb stand 30 minutes; carve and serve, with lemon wedges.

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F.
• On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
• In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
• Slice into 1-inch pieces. Serve atop couscous.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.

Steps:

• Preheat the oven to 450 degrees F.
• Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

Steps:

• Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
• In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
• Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
• Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
• Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.