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Salt-crusted Leg of Lamb with
Herbes salées du Bas-du-Fleuve
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Preparation Time:
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20 minutes
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Cooking Time:
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2 hours
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Serves:
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4 to 6
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Ingredients - Lamb
1 leg of Québec lamb, shank end removed
1/4 cup (60 ml) herbes salées du Bas-du-Fleuve (a mixture of brined herbs from the Lower St. Lawrence area) or chopped fresh herbs
12 cloves garlic, peeled
freshly ground pepper to taste
5 cups (1.25 L) all-purpose flour
1 cup (250 ml) pickling, kosher or sea salt
Ingredients - Sauce
2 tbsp (30 ml) Sealtest butter
3 shallots, finely chopped
3/4 cup (180 ml) dry red wine
2 cups (500 ml) lamb or veal broth
1 tomato, peeled, seeded and diced
1/2 cup (125 ml) Ultra’cream 15% Country Cream® or Sealtest 18% cream
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Preparation - Lamb
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1.
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Preheat oven to 200°C (400°F).
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2.
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Make small incisions all over lamb and insert herbes salées and garlic. Pepper.
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3.
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In a bowl, stir together flour with enough water to make a thick dough, then work in salt. Cover lamb with mixture and seal well.
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4.
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Place foil in bottom of an ovenproof dish and place lamb inside.
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5.
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Roast for 15 minutes at 200°C (400°F),
then lower heat to 160°C (325°F) and roast
for an additional 1.75 hours.
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Preparation - Sauce
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1.
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In a small saucepan, melt butter and cook shallot for 2 minutes over medium heat.
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2.
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Deglaze with red wine, stir in broth and diced tomato, then reduce to half.
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3.
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Add cream and simmer for 5 minutes.
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4.
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Remove lamb from oven, break open salt crust and remove lamb, placing on a serving platter.
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5.
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Serve with sauce and small new potatoes and baby carrots.
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