BBC Food - Recipes - Salt marsh lamb cooked with wild sea herbs and quick homemade jus
Try Tristan Welch’s shoulder of lamb baked in a salt-dough crust and flavoured with wild herbs.
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Ingredients
- 1kg/2lb 2oz strong white bread flour, plus extra for dusting
- 600g/1lb 6oz table salt
- 9 free-range egg whites
- 300ml/11fl oz water
- 1 x 2.5-3kg/5½-6½lb shoulder salt marsh lamb, any fat trimmed and reserved for jus (see below)
- salt
- freshly ground black pepper
- 75g/3oz fresh sea lettuce
- 110g/4oz butter , softened at room temperature
- handful sea aster
- handful sea purslane
- 1 free-range egg yolk , beaten
- sea salt flakes
- 8 medium-sized potatoes
- knob of butter
- trimmings from the lamb shoulder (see above)
- 2 shallots , roughly chopped
- 3 garlic cloves, roughly chopped
- 4 fresh thyme sprigs
- 1 fresh bay leaf
- 125ml/4½fl oz white wine
- 300ml/11fl oz chicken stock
- 500g/1lb 2oz sea beets
- 500g/1lb 2oz spinach
- 50g/2oz wild sorrel
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