Recipe by KitchenAid®

Tools

• KitchenAid® Stand Mixer
• KitchenAid® Wire Whip Accessory
• KitchenAid® Food Processor
• Vegetable peeler
• Measuring cups/spoons
• Rubber spatula
• Carving knife
• Serrated knife
• Rimmed baking sheet
• Instant-read thermometer
• Cutting board

Ingredients

• 2 large (226g) lemons
• 4 sprigs rosemary, divided, plus more for garnish, optional
• 1 Tbsp. (6g) fennel seed
• 3 Tbsp. (18g) dried, culinary lavender, divided, plus more for garnish, optional
• 8 (24g) cloves garlic
• 1 Tbsp. (7g) black peppercorn, crushed
• 1 3-lb. (1361g) box kosher salt, divided
• ¼ cup (53g) extra virgin olive oil, divided
• 3 bay (1g) leaves
• 8 large (264g) egg whites
• 1 5-lb. (2268g) bone-in leg of lamb, trimmed
• ¾–1 cup (180-240g) water, as needed

• 2 quarts (1893ml) water
• 1/4 cup (60g) baking soda

• 1 large (19g) egg yolk
• 1 Tbsp. (15g) water
• 1 tsp. (3g) kosher salt

Make the Salt Crust

• 03

  Preheat the oven to 350°F/177°C. In the bowl of the stand mixer fitted with the wire whip, whip the egg whites on speed 4 until frothy, about one minute. Add the remaining 2 Tbsp. of lavender and whip for another minute. Reduce to speed 1 and add the salt in three additions, alternating with the water. Scrape sides of bowl as needed. Add enough water until the salt mixture looks and feels like wet sand when squeezed in your hand.

• 04

  Transfer a quarter of the lavender-salt mixture (about two cups) to the baking sheet and roughly form into the shape and size of the lamb leg, about ¼-inch thick. Place the reserved lemon slices over the salt bed and scatter the remaining two rosemary springs and bay leaves on top. Place the lamb leg on top of the salt bed. Starting at the bottom and working your way to the top, cover the lamb with small handfuls of the lavender salt, carefully covering the meat. Gently press the salt together to form a sealed crust.

• 05

  Roast the lamb for 1 hour or until an instant-read thermometer inserted in the thickest part without touching the bone registers 130°F/54°C for medium-rare temperature. Set aside and allow the meat to rest for 20 minutes.

To Serve the Lamb

• 06

  Using a serrated knife, cut around the base of the salt crust. Lift the crust off the lamb and discard. Lift the lamb leg from the salt base and place on a cutting board. Slice the lamb against the grain and place on a serving platter. Garnish with rosemary and lavender, if desired.

Recipe Tips

• The lamb can be seasoned with the lemon-rosemary herb mixture in advance, covered and stored refrigerated for several hours or overnight. Allow the lamb to sit at room temperature for an hour before cooking.
• Shop for dried, culinary lavender at local farmers markets, specialty food stores or online. Alternatively, substitute herbs de Provence.
• Pro tip: Want to use a boneless leg of lamb for easier carving? For medium-rare lamb, roast for 20 minutes per lb. of meat.

Plus-Up Idea

• 2 large (226g) lemons
• 4 sprigs rosemary, divided, plus more for garnish, optional
• 1 Tbsp. (6g) fennel seed
• 3 Tbsp. (18g) dried, culinary lavender, divided, plus more for garnish, optional
• 8 (24g) cloves garlic
• 1 Tbsp. (7g) black peppercorn, crushed
• 1 3-lb. (1361g) box kosher salt, divided
• ¼ cup (53g) extra virgin olive oil, divided
• 3 bay (1g) leaves
• 8 large (264g) egg whites
• 1 5-lb. (2268g) bone-in leg of lamb, trimmed
• ¾–1 cup (180-240g) water, as needed

Heat the olive oil in a medium saute pan over medium heat. Saute the onion until softened, stirring occasionally, about 10 minutes. Add the lemon juice, apricots, thyme and red wine vinegar. Simmer until the fruit softens and the liquid is reduced by half, stirring occasionally, about 10 minutes. Season with salt and pepper, and set aside to cool to room temperature.

Nutrition

Lemon-Lavender Salt Baked Leg of Lamb

Makes 8 servings

Analysis per serving

Apricot-Red Onion Jam

Analysis per two Tbsp.