Salt-Baked Leg of Lamb with Olive Oil Potatoes

1. 1

   Preheat the oven to 375.

2. 2

   In a large skillet, heat 1/4 cup of the oil until shimmering.

3. 3

   Add the lamb and cook over moderately high heat, turning occasionally, until browned, 8 minutes.

4. 4

   Transfer to a medium baking dish.

5. 5

   Season with pepper; let stand for 10 minutes.

6. 6

   Meanwhile, in a medium bowl, combine the 5 cups of kosher salt with the thyme, rosemary and lavender.

7. 7

   Add the egg whites and stir until the salt is evenly moistened.

8. 8

   Pack the salt all over the lamb in the baking dish, leaving no cracks.

9. 9

   Roast in the center of the oven for about 50 minutes, until an instant-read thermometer inserted (through the crust) in the roast registers 120 for medium-rare.

10. 10

    Let the lamb rest for 10 minutes, then crack the crust and remove it.

11. 11

    Meanwhile, in a large skillet, heat the remaining 1/2 cup of oil.

12. 12

    Add the potatoes, season lightly with salt and cook over moderate heat, turning occasionally, until thoroughly softened but not browned, about 8 minutes.

13. 13

    Using a slotted spoon, transfer the potatoes to a platter; season with pepper.

14. 14

    Remove the strings and carve the meat into thin slices.

15. 15

    Serve with the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.