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How to make lamb in a salt crust?

Recette Epaule D Agneau

A good Sunday dish as we like them… A roast shoulder of lamb in a salt crust in the oven. A madness .

PREPARATION: 30 minutes

COOKING TIME: 4 hours

For 4 people

PREPARATION

Soak the almonds overnight then chop them.

Roughly chop them with the golden grapes .

Preparation of the stuffing:

Chop the shallots and garlic and sauté in a pan until translucent. Zest two lemons . Save the juice of one lemon for the accompanying small mushrooms .

Combine the zest of the lemons , shallots , garlic , herbs , almonds and chopped grapes . Spread the mixture on one side of the boneless lamb shoulder .

Fold the ends of the meat inwards. Roll up then tie the meat . And reserve.

Tying up such a piece can turn out to be a more difficult task than one might imagine. But at 2 it's easier.

Preparation of salt crust:

In a large bowl, mix the Sea Salt from Brittany, egg white, flour, sage and water.

Knead to mix well. It is essential that the dough is firm, not too wet or too sticky, otherwise the lamb will be steamed and not "roasted". If necessary, incorporate additional flour to obtain a firm dough.

Roll out the dough so that it is wide enough to wrap the lamb .

Completely wrap the lamb in the salt dough , making sure it is well sealed, and place it on a baking sheet.

This can be done several hours in advance.

Cooking:

Preheat your oven to 180 ° C.

Roast the lamb for at least 4 hours.

Leave to rest for 30 min.

Meanwhile, prepare the new potatoes with parsley ( chopped parsley) , mushrooms and snow peas.

These new potatoes are cooked on a bed of rosemary and a clove or two of garlic and a few spoons of water in a tightly closed casserole dish. Start 5 minutes on high heat then lower the heat and cook over very low heat for the rest of the cooking time. Stop cooking after 15 min and leave in a casserole dish until ready to serve.

The small button mushrooms are cooked quickly in a pan with the lemon juice .

The snow peas are cooked briefly in boiling water .

Their cooking is stopped by a passage in cold water , to keep their beautiful green color and their crunchiness!

Cut the crust, and remove the lamb . Discard the crust.

Cut the meat into slices and serve with new potatoes , button mushrooms and snow peas .


Also discover Yum: ribs and Beef fillet by Beatriz Gonzalez .

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