Gourmet Helathy Food Recipe Salt-Baked Leg of Lamb with Olive Oil Potatoes


  • 3/4 cup extra-virgin olive oil
  • One 3-pound boneless leg of lamb, tied
  • Freshly ground pepper
  • 5 cups kosher salt, plus more for seasoning
  • 2 tablespoons thyme leaves
  • 2 teaspoons chopped rosemary
  • 2 teaspoons dried lavender leaves
  • 8 large egg whites
  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • How to Make It

    Step 1    

    Preheat the oven to 375°. In a large skillet, heat 1/4 cup of the oil until shimmering. Add the lamb and cook over moderately high heat, turning occasionally, until browned, 8 minutes. Transfer to a medium baking dish. Season with pepper; let stand for 10 minutes.

    Step 2    

    Meanwhile, in a medium bowl, combine the 5 cups of kosher salt with the thyme, rosemary and lavender. Add the egg whites and stir until the salt is evenly moistened.

    Step 3    

    Pack the salt all over the lamb in the baking dish, leaving no cracks. Roast in the center of the oven for about 50 minutes, until an instant-read thermometer inserted (through the crust) in the roast registers 120° for medium-rare. Let the lamb rest for 10 minutes, then crack the crust and remove it.

    Step 4    

    Meanwhile, in a large skillet, heat the remaining 1/2 cup of oil. Add the potatoes, season lightly with salt and cook over moderate heat, turning occasionally, until thoroughly softened but not browned, about 8 minutes. Using a slotted spoon, transfer the potatoes to a platter; season with pepper.

    Step 5    

    Remove the strings and carve the meat into thin slices. Serve with the potatoes.

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