Lamb haunches in salt crust for 4 people

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1. For the marinade, mix all ingredients and baste the meat.

2. Mix sea salt with the egg white possibly adding a little water to give the consistency of melted snow.

3. In a roasting pan to fit the the meat, place a 1 cm layer of salt. Place the meat on top and cover with the remaining sea salt, press in well.

4. Bake at the botton of an oven pre-heated to 220 °C. Bake for 5 minutes. Reduce the temperature to 80 °C and simmer for 40 minutes (core temperature approx. 60 °C).

5. For the sauce, place all ingredients in a pan and reduce to 1/3. Remove the thyme and thicken the sauce by whisking in cold butter, season to taste.

6. Remove the meat from the salt crust, removing the remaining salt with a brush. Serve the meat with the sauce on hot plates.


4 lamb haunches (each approx. 200g)

1 tbsp. thyme
1 tbsp. oregano
1 tbsp. rosemary
2 shallots, finely chopped
2 cloves of garlic, crushed
1 bunch of parsley, chopped
1 tbsp. mustard
3 tbsp. clarified cream
freshly ground black pepper
1 kg sea salt, grainy
1 egg white, lightly beaten
a little water if required

3 dl red wine
2 dl meat stock
1 sprig of thyme
1 tbsp. Worcester sauce
salt, pepper
30g butter, cold, in small
pieces, chopped

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