What to Eat In France: Agneau au Sel, Rack of Lamb in Salt Crust
Agneau au sel, or rack of lamb cooked in a coarse salt crust, is a specialty of the Loire region.
1 1/2 lbs rack of lamb
3 lbs. coarse salt
2 sprigs thyme
- Preheat oven to 464° F.
- Pour 1 1/2 lbs. of coarse salt into a baking dish large enough to hold the rack of lamb.
- Place the rack of lamb on this salt.
- Cover with another 1 1/2 lbs. and with thyme.
- Bake for 25-30 minutes.
- Break the salt crust and carefully lift out before cutting.