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Ingredients
- Extra virgin olive oil for baking sheet
- 2 Tbsp. extra virgin olive oil
- 2 x boneless, trimmed lamb loins - (14 ounce ea)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. minced fresh tarragon
- 2 Tbsp. minced fresh parsley
- 1/2 x recipe Salt Crust Dough (see recipe) Freshly-grnd black pepper to taste
Directions
- Preheat the oven to 450 degrees. Lightly oil a large baking sheet.
- In a large skillet, heat the oil over high heat. Add in the lamb loins and cook, turning occasionally, till seared on all sides. Transfer to a platter and chill till completely cooled.
- Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat.
- Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough.
- Place on the prepared baking sheet. Bake for 10 min for rare meat, or possibly longer, if you like. Remove from the oven and let stand for 10 min.
- Using a hammer or possibly the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 63 | 91% |
| Total Fat 7.14g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 53mg | 2% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.08g | 0% |
| Protein 0.63g | 1% |
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