Yields
12-16 servings
Succulent lamb roasted over hickory or oak.
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ingredients
2
pieces hickory or oak firewood, about 13" long each
2
butterflied legs of lamb
2 48-oz
boxes kosher salt, plus more as needed
Freshly ground black pepper
¼
cup red chile flakes
¼
cup dried oregano
¼
cup dried rosemary
¼
cup dried thyme
12
egg whites
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directions
Step 1
Preheat the oven to 450ºF, or preheat a wood-fired oven.
Step 2
Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan.
Step 3
Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the chile flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand.
Step 4
Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt.
Step 5
Roast until the lamb reaches an internal temperature of 120ºF, about 1 hour.
Step 6
Let rest for 15 to 20 minutes before removing the “salt cap.” Slice and serve.