Ingredients

Method

• 2 x 850 g Woolworths free-range spiced racks of lamb
• 2 T olive oil
• 1 kg fine salt
• 500 g coarse salt
• 3 egg whites
• 20 g rosemary, chopped

Method

Ingredients

1. Preheat the oven to 220°C.
2. Sear the Woolworths free-range spiced racks of lamb in a hot pan in olive oil for 3 minutes on each side, or until golden brown.
3. Mix the fine salt and coarse salt with egg whites and chopped rosemary. Place ⅓ of the salt mixture in the bottom of a roasting tray into which both racks of lamb will fit snugly. Top with the racks of lamb and pat the remaining salt mixture onto the lamb to form a crust. Bake for 25–35 minutes. Test with a meat thermometer – the internal temperature should be 135°C – or remove part of the salt crust and cut into the meat to see if it is cooked to your liking. Set aside to rest for 5 minutes before wiping or brushing off the salt.

Cook's note: The salt crust lets the meat roast evenly and imparts flavour and succulence. And it doesn't leave a salty taste.

Discover more Easter roasts here.