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Salt crusted Lamb

  • 1 tbsp olive oil
  • 1 leg of lamb
  • 3-4 tbsp dijon mustard
  • 1 bunch parsley finely chopped
  • 1 bunch thyme finely chopped
  • 1 bunch mint finely chopped

For the crust

  • 100g ground Smoke & Spice seasoning
  • 450g coarse salt
  • 1kg plain flour
  • 4 free-range eggs
  • 500ml warm water
  • for the sweetbreads and vegetables
  • 8 large sweetbreads
  • flour for dredging
  • 25g butter
  • 100g double podded broad beans
  • 4 baby leeks
  • 200ml lamb stock


  1. For the lamb, heat the olive oil in a large-based frying pan until smoking, Season the lamb with Smoke & Spice seasoning and fresh black pepper, then sear fat-side down for a few minutes over a high heat until browned. leave to cool.
  2. When the lamb has cooled rub all the mustard over and roll in the chopped herbs then set aside.
  3. For the crust, mix all of the salt crust ingredients together apart from two eggs then chill in the fridge for and hour to set.
  4. Preheat the oven to 200c/ gas mark 6.
  5. Roll the salt crust mixture out flat, then use this to wrap the lamb leg. beat the two remaining eggs, then use to glaze the outside of the salt crust. Roast the lamb for 45-50 minutes or until cooked through. turn the oven off and leave to rest in the oven for about 15 minutes.
  6. For the sweetbreads and veg, Blanch the broad beans and leeks in a pan of boiling water for 3-4 minutes, or untill tender. Drain and set aside.
  7. Season the sweetbreads with salt and fresh ground pepper, then dredge in the flour, melt the butter in a pan untill foaming, then fry for 2-3 minutes on both sides or until golden-brown and cooked untill lightly pink in the middle
  8. Add the blanched broad beans and leeks to the pan with the sweetbreads and pour over the stock cook for 2-3 minutes or untill the stock has reduced slightly.
  9. To serve, spoon the broad bean leeks and sweet breads evenly between two serving platters, Carve the lamb into slices and place on top of the sweetbreads and veg. Pour over a little of the lamb stock and serve.

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