Salt-Baked Lamb with Lemon and Artichoke Sauce
Baking a leg of lamb in a salt crust means the meat is steamed as you bake it, leaving it incredibly tender and allowing the herbs to fully permeate the leg.
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Ingredients
- 1 teaspoon fennel seeds
- 1 clove garlic, crushed
- 1.3 kilograms easy carve leg of lamb
- 1 tablespoon olive oil
- 2 cups (500g) coarse cooking salt (kosher salt)
- 1 1/2 cup (375ml) water
- 3 1/3 cup (500g) plain flour
- 1 sprig fresh rosemary
- 3 thin slices lemon
- 1 tablespoon fresh rosemary leaves
- 30 grams butter
- 2 tablespoons plain flour
- 1 cup (250ml) vegetable stock
- 1/4 cup (60ml) dry white wine
- 2 teaspoons finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 8 drained marinated artichoke hearts (100g), chopped coarsely
- 1/2 cup (125ml) pouring cream
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