Leg of lamb and potatoes marinated in a salt and herb crust


  • 1 leg of lamb
  • 1.2 kg fingerling potatoes
  • 2 tablespoon(s) of oil
  • 20g butter
  • 2 cloves garlic

For the marinade

  • 2 cloves garlic
  • 2 shallots
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1 good pinch of curry powder
  • 1 organic lemon in slices
  • peppercorns

  • olive oil

For the crust

  • 450 g flour
  • 1 kg of coarse Guérande salt
  • 1 bunch of thyme
  • 1 egg


  1. For the marinade: brush the bottom of a dish with 1 tbsp. tablespoon of olive oil. Peel the garlic and shallots, slice them. Pour half of the ingredients for the marinade and a few crushed peppercorns into the dish. Place the leg of lamb and the washed and dried fingerlings on top. Place remaining marinade ingredients over meat and potatoes with 1 tbsp. oil soup. Cover and leave to marinate for 3 hours in the refrigerator.

  2. Meanwhile, make the salt crust: mix the flour and coarse salt, then add 1 glass of water. Form 1 ball and let it rest for 1 hour in the fridge.

  3. Drain the meat and potatoes. In a large ovenproof casserole dish, heat 2 tbsp. has. soup of olive oil and butter with the crushed garlic cloves, and brown the potatoes and the leg of lamb on all sides. Let cool.

  4. Preheat the oven to 220°/th.7-8. Spread the flour and coarse salt mixture on a floured work surface, add the stripped thyme. Place the salt paste on the leg of lamb and the potatoes. Brush the crust with beaten egg using a brush and slide the casserole dish into the hot oven for 45 minutes. Break the crust to slice the leg of lamb and enjoy immediately.

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