Salt baked saddle of lamb

The Recipes / Meat

Bel & The Dragon, South of England

1.4kg lamb loin on the bone
4 sprigs rosemary
2 sprigs thyme
1 clove garlic, sliced

Salt crust dough
250g plain flour
185g table salt
60g Maldon sea salt
½ egg

Serves 2

Trim any excess fat from the loin and score the skin diagonally. Your butcher will be happy to do this.

Mix the flour and salt for the dough together in a large bowl. Add the egg and 60ml of water and stir together with a wooden spoon to form a firm dough. Tip the dough onto a lightly floured surface and knead for 5 minutes or until smooth. Roll out to 5mm thick and large enough to encase the lamb.

Preheat the oven to 220°C. Place the lamb skin-side down on the pastry and top with the thyme, garlic, and three sprigs of rosemary. Tightly wrap the pastry around the loin, pressing to ensure there are no gaps. Turn it over and decorate with a few sprigs of rosemary. Cook on a baking tray for 20 minutes at 220°C. Remove from the oven and leave to cool, then slice open the top of the pastry with a bread knife and remove the lamb. Carve the meat from both sides of the bone for two loins.

To finish, sear the loins in a hot pan flesh side down, then turn onto the skin side and sear until golden brown.

To serve, thinly slice the lamb then lay it back across the bone and return to the pastry case to bring to the table. Best accompanied with roasted seasonal vegetables.