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1
Preheat oven to gas mark 8 4500F (230 degrees C).
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2
The meat is cooked in an inedible salt crust pastry that produces well flavoured and beautifully juicy lamb.
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3
To prepare the salt crust pastry combine the flour and salt and gradually add in the 8 Tbsp.
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4
of water then the egg whites.
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5
This can be done in a food processor or possibly with an electric whisk.
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6
The resulting dough should be quite hard; if it is too wet then add in a little more flour.
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7
Wrap the dough in clingfilm and refrigeratefor an hour.
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8
Then divide the chilled dough into 4 pcs and roll each one out to about 20cm square and 5mm in thickness.
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9
Now heat the oil and butter in a fryingpan and when it is really warm brown the lamb pcs on all sides.
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10
Then drain each piece well and wrap it in a pastry square sealing the edges with water and ensuring which there are no gaps in the pastry.
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11
Place the pastry parcels on a lightly oiled baking sheet.
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12
Now bake the lamb parcels in the pre heated oven for 10 l 5 min depending on how well cooked you like your lamb to be.
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13
Next whilst the lamb is cooking prepare the sauce.
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14
In a blender or possibly food processor combine the kiwi fruit mint pernod and lemon juice.
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15
Taste season and pour the mix into a small saucepan.
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16
Then remove the lamb from the oven leave it for 5 min and then break open the parcels aver the saucepan to catch all the juices.
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17
Heat the sauce gently while you slice the meat thinly.
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18
Then arrange the meat on a warmed plate garnish with watercress spoon the sauce around the lamb and serve
