What to Eat In France: Agneau au Sel, Rack of Lamb in Salt Crust

By Tuesday, July 28, 2015 Permalink

What to Eat In France: Agneau au Sel, Rack of Lamb in Salt Crust

by Jonell Galloway

Agneau au sel, or rack of lamb cooked in a coarse salt crust, is a specialty of the Loire region.

Ingredients

1 1/2 lbs rack of lamb
3 lbs. coarse salt
2 sprigs thyme

Instructions

  1. Preheat oven to 464° F.
  2. Pour 1 1/2 lbs. of coarse salt into a baking dish large enough to hold the rack of lamb.
  3. Place the rack of lamb on this salt.
  4. Cover with another 1 1/2 lbs. and with thyme.
  5. Bake for 25-30 minutes.
  6. Break the salt crust and carefully lift out before cutting.

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