JDV: FrenchSelections.com Home Page
Order Tracking | Support | Blog | Basket  ( 0 )
  



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



CUSTOMER SERVICE
Contact Us
Track Your Book Order
Our Guarantee
Your Privacy
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page



SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes











© Copyright Joie de Vivre, 2003-2018
All Rights Reserved