Salt-Baked Leg of Lamb with Olive Oil Potatoes
- 3/4 cup Picual Extra Virgin Olive Oil Buy now
- One 3-pound boneless leg of lamb, tied
- Freshly ground pepper
- 5 cups kosher salt, plus more for seasoning
- 2 T thyme leaves
- 2 tsp chopped rosemary
- 2 tsp dried lavender leaves
- 8 large egg whites
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Preheat oven to 375°. In a large skillet, heat 1/4 cup of oil until shimmering. Add lamb and cook over moderately high heat, turning occasionally, until browned, 8 minutes. Transfer to a medium baking dish. Season with pepper; let stand for 10 minutes.
Meanwhile, in a medium bowl, combine the 5 cups of kosher salt with thyme, rosemary and lavender. Add egg whites and stir until the salt is evenly moistened.
Pack salt all over the lamb in the baking dish, leaving no cracks. Roast in center of oven for about 50 minutes, until an instant-read thermometer inserted (through the crust) in the roast registers 120° for medium-rare. Let the lamb rest for 10 minutes, then crack the crust and remove it.
Meanwhile, in a large skillet, heat remaining 1/2 cup of oil. Add potatoes, season lightly with salt and cook over moderate heat, turning occasionally, until thoroughly softened but not browned, about 8 minutes. Using a slotted spoon, transfer the potatoes to a platter; season with pepper. Remove the strings and carve the meat into thin slices. Serve with the potatoes.