This technique has been on my to-try list for ages. I wish I had a good reason for putting it off so long, but we’re making up for a lost time. We may or may not have enjoyed three fish prepared this way in the past week alone. It is incredibly easy to do, and in my experience, turns out perfectly every time.
If you happen to have a nice oven-proof serving platter available, I would encourage you to serve the whole rack of lamb tableside straight from the oven. It’s fun to watch the crust being cracked open, exposing the perfectly cooked lamb. Word of warning though: Have a spare plate available for the pieces of the salt crust as you remove them or you’ll have a mess on your hands.
Ingredients |
free-range spiced racks of lamb
2 T olive oil
1 kg fine salt
500 g coarse salt
3 egg whites
20 g thyme, chopped
Method |
Sear the Woolworths free-range spiced racks of lamb in a hot pan in olive oil for 3 minutes on each side, or until golden brown.
Mix the fine salt and coarse salt with egg whites and chopped rosemary. Place ⅓ of the salt mixture in the bottom of a roasting tray into which both racks of lamb will fit snugly. Top with the racks of lamb and pat the remaining salt mixture onto the lamb to form a crust. Bake for 25–35 minutes. Test with a meat thermometer – the internal temperature should be 135°C – or remove part of the salt crust and cut into the meat to see if it is cooked to your liking. Set aside to rest for 5 minutes before wiping or brushing off the salt.
Reviewed by EL KATIBI MARIA
on
July 18, 2023
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