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Ember And Salt Roasted Leg Of Lamb

Courtesy Executive Chef Matt Greco, The Restaurant at Wente Vineyards, California
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1 leg of American lamb, deboned and tied
2 cups salt
6 egg whites, whip until soft peaks
3 cups all purpose flour
¼ cup spices (ex: black peppercorn, coriander, bay leaf, fennel seed, chili flake, allspice)
½ cup herbs (thyme, rosemary, sage and oregano)
1/4 cup water to bring together


1.  For salt dough, mix salt, egg whites, flour, spices, herbs and water ingredients together and wrap in plastic. Refrigerate for at least 2hrs or up to 1 week.

2.  With a rolling pin and plenty of flour, roll out the dough to a ¼ inch thickness.

3.  To wrap the leg of lamb in the dough, place the lamb on one side of the dough and fold over the remaining dough. Pinch the two pieces of dough together to seal. Double wrap in aluminum foil.

4.  Make a bed of hot white coals in the bottom of your grill. Place the foil and salt dough wrapped lamb on the coals. Cover with more hot white coals. Cook for about 45 minutes. Pull out of the coals and unwrap the foil.

5.  With a knife or a pair of scissors cut into the dough and remove the lamb. Place on a rack and let it rest for about 20 minutes.   Slice and serve.


Temperature of the meat will vary depending on the size of the leg of lamb and the temperature of your coals.   

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