| Prep: 20 mins | Cook: 2 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 514 | 34g | 13g | 0g |
| sugars | fibre | protein | salt |
| 0g | 0g | 46g | 3.6g |
Why I Love Norwegian Salt Baked Lamb Leg
I have a deep-rooted love for American Southern cuisine, but that doesn’t mean I don’t appreciate and adore dishes from other parts of the globe as well. One such recipe is the Norwegian Salt Baked Lamb Leg. There’s something incredibly comforting about this dish, with its robust and earthy flavors blending beautifully with the delicate and succulent lamb leg. It’s a celebration of simple ingredients coming together to create something extraordinarily delicious.
The Inspiration Behind the Recipe
There are times when inspiration comes from the most unexpected places. Sometimes, it’s a fellow chef, a culinary book, or another country’s cuisine that sets the stage for a new recipe. In the case of Salt Baked Lamb Leg, it was the works of Andreas Viestad – a renowned Norwegian chef known for his quintessential Scandinavian dishes – that were my muse. This recipe reflects Viestad’s philosophy of bringing the utmost respect to each ingredient and letting the natural flavors shine through.
Relatable Dishes and Pairings
What I love about the Salt Baked Lamb Leg is that it shares a striking similarity to the American South’s traditional pot roast. Both dishes linger on the lower heat for hours, allowing the meat to become fall-apart tender while soaking up all the tasty goodness from the herbs and spices. This lamb recipe, much like a Southern pot roast, stands on its own but can also be complimented with a variety of sides. Perhaps a simple salad, roasted vegetables, or even some creamy mashed potatoes would pair beautifully. And, if we’re feeling particularly adventurous, a side of wild rice with toasted almonds could be a delightful surprise.
In a world full of complex flavors and intricate cooking techniques, there’s something wonderfully refreshing about Salt Baked Lamb Leg. This gentle, unassuming dish, with its pure, straightforward flavors, truly encompasses what I love about cooking – the ability to create something full of heart and soul, something that brings comfort to the table, and something that pays homage to our culinary traditions while embracing the new.
What You’ll Need
- 1 leg of lamb, about 5 pounds
- 3 tablespoons of olive oil
- 1 bunch of fresh rosemary
- 4 cloves of garlic, finely minced
- 1 tablespoon of freshly ground black pepper
- 2 pounds of coarse sea salt
- 6 egg whites
- 3 cups of water
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). While the oven preheats, prepare the leg of lamb by cleaning it and patting it dry.
Step Two
Heat the olive oil in a large skillet over high heat. Add the leg of lamb to the skillet and sear each side until browned. This will lock in the juices and give the lamb a beautiful color.
Step Three
While the lamb is browning, prepare the herb and garlic mixture. Combine the finely minced garlic, fresh rosemary, and freshly ground black pepper in a small bowl.
Step Four
Once the lamb is browned on all sides, remove it from the heat. Spread the herb and garlic mixture all over the lamb, pressing it into the meat to ensure it adheres properly.
Step Five
In a separate bowl, combine the coarse sea salt and egg whites, stirring until well combined. Gradually add the water to the mixture, stirring continuously until you have a paste-like consistency.
Step Six
Place the seasoned lamb on a wire rack set over a roasting pan. Completely cover the lamb with the salt paste, ensuring that no part of the lamb is exposed.
Step Seven
Place the roasting pan into the preheated oven and bake for about 1.5 to 2 hours, or until the internal temperature of the lamb reaches 130 degrees F for medium-rare or 145 degrees F for medium.
Step Eight
Remove the lamb from the oven and let it rest for 15 minutes before cracking the salt crust. After you’ve removed the salt, carve the lamb and serve it immediately. Enjoy your delicious and tender salt baked lamb leg.
