Lamb cooked in a salt crust
- 1 Butcher's Selection Bone In Half Lamb Leg (about 1.4kg)
- 1/2 x 31g pack rosemary, plus sprigs to garnish
- 600g plain flour
- 450g cooking salt
- 3 large egg whites
- Flour, for dusting
- Roasted garlic bulbs, halved, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Pat the joint dry with kitchen roll.
Strip the leaves from the rosemary and discard the stems. Finely chop the leaves. Mix with the flour in a large bowl. Add the cooking salt and stir.
Add the egg whites and enough cold water, about 250-300ml, to make a soft but not sticky dough. Chill it if you have time. Roll out on a lightly floured surface to a shape large enough to completely enclose the lamb.
Wrap the dough around the lamb, making sure that there are no cracks. Patch any gaps, to seal.
Cook in a roasting tin in the oven for 1 hour for a pink lamb, or 1 hour 15 minutes for well done meat. Remove from the oven and leave to rest in the crust for about 30 minutes.
Break off and discard the crust before carving. Serve with the roasted garlic, plus rosemary sprigs.