Salt Crusted Lamb Loin and Lamb Gravy

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Springtime Dinner ^[1]

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.