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.
I grew up on Wendell Berry and food straight from a backyard Kentucky garden. I live in France and Switzerland, and am a freelance writer specializing in French cuisine. I attended Le Cordon Bleu and La Varenne cooking schools in Paris and the Académie du Vin, worked for the GaultMillau restaurant guide and CityGuides in France and Paris and for Gannett Company in the U.S., and collaborated on Le tour du monde en 80 pains / Around the World with 80 Breads with Jean-Philippe de Tonnac in France; André Raboud, Sculptures 2002-2009 in Switzerland; Ma Cuisine Méditerranéenne with Christophe Certain in France; At the Table: Food and Family around the World with Ken Albala, and a biography of French chef Pierre Gagnaire. I ran a cooking school in France, and owned a farm-to-table restaurant, The Three Sisters’ Café, with my two sisters in the U.S. I organize the Taste Unlocked bespoke food and wine tasting awareness workshops with James Flewellen, am an active member of Slow Food, and run the food writing website The Rambling Epicure. My work has been published in numerous international publications and I have been interviewed on international public radio in France, Switzerland, and the U.S. I just signed on at In Search of Taste, a British print publication, and am now working on two books, The French and What They Eat and What to Eat in Venice.