- 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
Preheat the oven to 220°C.
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.
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.