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For this dish, Corey Lee sources lamb from the Northern California coast that feed predominantly on salty grasses. He likes cooking the meat in a salt crust to echo its naturally briny edge, then garnishing the dish with succulents like sea grapes and sea beans. Baking any good-quality leg of lamb in an herby salt crust at home makes it deliciously tasty and tender, without the need for garnishes. More Lamb Recipes

Best New Chef 2012: Corey Lee
Corey Lee
December 2010

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Credit: © Anson Smart

Recipe Summary test

active:
40 mins
total:
1 hr 40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Suggested Pairing

Medium-bodied Italian red: Nero d'Avola.

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