With just four stages and three ingredients this is the easiest, yet most impressive, lamb dish that will leave your friends thinking you are the next Raymond Blanc.
The most artistic chefs in the world consider the theatre of presentation in their creations. This dish will leave you feeling more plasterer than Picasso, but it serves as an exciting centre piece none-the-less!
We conjured up a feast fit for at least 8-10 people with this size of joint.
You will need:
- 3kg leg of lamb (on the bone)
- 1.5kg table salt
- 5 egg whites
Firstly, take your lamb out of the fridge at least three hours before starting, to reach room temperature – you want the fibres of the meat to be as relaxed as possible to achieve a tender result. Preheat your oven to 180C/350F/Gas 4.
In a heavy bottomed pan over a high heat, seal the meat for two minutes on each side in a little vegetable oil. Allow to rest for 15 minutes. Again, this is to relax the meat’s fibres.
Meanwhile, whisk together the salt and egg whites until you achieve a fluffy salty meringue.
On a flat baking tray spread about a quarter of the meringue into the shape of the joint, a cm thick. Place the meat on top and cover with the rest of the mixture. This is where you’ll feel like a plasterer! Make sure it’s well covered with no air holes – to ensure it bakes, you don’t want any hot air to escape.
After 50 minutes (yes, just 50 minutes!!) the meringue would of turned golden brown and be rock hard! Cover with a cloth and leave the rest again for 30 minutes. This rest time is essential as the meat carries on cooking.
Voila, there you have it, I told you it was easy. We served ours with sweet and white potatoes, roasted with thyme and rosemary, minted peas and sprouts with pancetta. Oh and a lovely Shiraz, it is a Sunday after all. Enjoy!