JDV: FrenchSelections.com Home Page


  


Lamb
    Fruity Lamb Brochettes
    Lamb Chops with Garlic Cream
    Lamb shoulder à la Bourguignone
    Lamb Shoulder in a Crust of Salt
    Lamb Shoulder with Tapenade
    Lamb with white Beans
    Leg of Lamb à l'Auvergnate
    Leg of Lamb à la Bretonne
    Leg of Lamb à la Provençale
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

Lamb Shoulder in a Crust of Salt
Epaule d' Agneau en Croûte de Sel

Serves: 6 : 6

Directions
Prepare the salt crust: beat together the thyme and the egg whites. Add the flour and the salt and mix to obtain a compact dough. Preheat oven to 425º. Roll out the dough. Sprinkle pepper, thyme and garlic all over the meat; wrap the dough around the lamb, set in an ovenproof dish and cook for 45 minutes. Break the crust to serve. You can prepare an easy jus by pan-roasting the lamb bones and deglazing the pan with broth or white wine.

Recipe Contributed By
JDV

Recipe Category: Lamb


Ingredients
2 Tbsp of dried thyme
4 egg whites
1 lb flour
2 lbs coarse sea salt Available Online
3 lbs deboned lamb shoulder
Pepper
2 tsp dried thyme
4 garlic cloves, finely chopped




Items Available For This Recipe