Salt Crusted Lamb Loin and Lamb Gravy

Difficulty:
1/5

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Springtime Dinner

Ingredients:

Salt Crusted Lamb Loin:

  • 1x 2-3 pound (907-1360g) centre-cut lamb loin roast
  • Salt and pepper
  • Vegetable oil, for searing
  • ¼ cup (60 ml) Dijon mustard
  • 2 tablespoons (30 ml) chopped thyme
  • 2 tablespoons (30 ml) chopped rosemary
  • 2 tablespoons (30 ml) chopped tarragon
  • 4 cups (950 ml) salt
  • 2 egg whites

Lamb Gravy:

  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) flour
  • 2 cloves garlic, minced
  • 1 cup (240 ml) lamb stock
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 sprigs tarragon
  • Salt and pepper
  • 1 tablespoon (15 ml) sherry vinegar

Method:

For the Salt-Crusted Lamb Loin:

  • Allow the lamb to come to room temperature.
  • Pat the lamb dry with paper towel and season well with salt and pepper.
  • Heat a drizzle of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb and sear well on all sides until nicely browned, 4-5 minutes per side.
  • Remove the lamb to a plate using tongs and allow to cool to room temperature.
  • Refrigerate the lamb until completely cool, at least 20 minutes.
  • Preheat the oven to 450 F (230 C).
  • Meanwhile, in a mixing bowl, combine the mustard, thyme, rosemary, and tarragon. Stir to mix evenly.
  • In a separate bowl, combine the salt and egg whites. Mix well until the mixture has the consistency of wet sand.
  • Line a sheet pan with parchment paper and cover with half of the salt mixture.
  • Brush the lamb all over with the mustard mixture and place on the salt-lined tray.
  • Cover the lamb with the remaining salt mixture.
  • Bake until the crust is hardened and taking on a golden colour, 10-15 minutes.
  • Allow the lamb to rest in the crust for 5 minutes before cracking the crust open.

For the Lamb Gravy:

  • While the lamb is resting in the refrigerator after searing, prepare the gravy:
  • Melt the butter to the pot used to sear the lamb over medium heat. Once melted whisk in the flour and cook until the raw flour smell has dissipated, 2-3 minutes.
  • Add the minced garlic and cook, stirring often for 1-2 minutes.
  • While whisking constantly, gradually add the lamb stock to the pot. Allow the mixture to come to a simmer.
  • Using kitchen twine, tie the thyme, rosemary, and tarragon together and add to the pot.
  • Allow the sauce to simmer, stirring occasionally, until thickened, 10-12 minutes.
  • Remove and discard the herbs. Season the sauce with salt and pepper and stir in the vinegar. Keep warm until needed.

To Serve:

  • Using the back of a craving knife, crack the salt crust and remove the lamb. Brush any remaining salt off with a clean kitchen towel.
  • Carve the lamb into slices, transfer the slices to serving plates, drizzle with the Lamb Gravy, and serve immediately.